Ingredients
- 4 heads romaine lettuce hearts, shredded
- 4 ounces crumbled queso fresco cheese (or substitute feta)
- 1 can (20 ounces) garbanzo beans, drained
- 1 pint grape tomatoes, quartered
- ½ cup sliced black olives
- 1 can (14 ounces) hearts of palm, sliced into ½-inch rounds
- ½ medium red onion, peeled and shaved thin
- ¼ cup fresh oregano leaves, cleaned, stemmed and slightly chopped
- ¼ cup fresh Italian flat leaf parsley, cleaned, stemmed and slightly chopped
- juice of 2 lemons
- ¼ cup extra virgin olive oil
- 1 tablespoon salt
- 1 teaspoon fresh ground black pepper
Make it step by step
- Toss all ingredients together except salt and pepper, in a large bowl; season to taste with the salt and pepper.
- Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.