Romaine And Greek Vegetable Salad

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Oxmoor House


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4 cups packaged torn romaine lettuce

1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

16 grape tomatoes, halved

1 cucumber, chopped and peeled

4 ounces presliced mushrooms

1/4 cup thinly sliced red onion

12 coarsely chopped pitted kalamata olives

1 to 2 tablespoons dried oregano

1/4 cup low-fat Italian dressing

4 ounces crumbled feta cheese with basil and sun-dried tomatoes

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