Healthy Eating: End of summer salad |

Healthy Eating: End of summer salad

Renea Cowman For Steamboat Today


3 tablespoons olive oil

1 teaspoon aged balsamic vinegar

1/2 teaspoon dried oregano

1/2 teaspoon Kosher Salt

1/2 teaspoon freshly ground black pepper

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1 head fresh Butter lettuce chopped (about 8 cups) or any lettuce of your choice

1 pint grape tomatoes, halved

1 yellow bell pepper, cut into bite sized pieces

1/2 English cucumber, sliced

1/2 red onion, sliced

15.5 oz. can chick peas, rinsed and coarsely chopped

4 oz. goat cheese or Feta cheese, crumbled (about 1 cup)

1 small jar marinated artichokes, drained and chopped

1 tablespoon capers (optional)

Gourmet multi-grain chips (or any bagged pita chip), broken up

Mix together the dressing ingredients.  In a large salad bowl, combine all of the ingredients (except artichokes, capers and chips) and toss with the prepared dressing.  Top with artichoke hearts, capers and chips.  Makes 4 servings

Recipe provided by Renea Cowman, adapted from the Routt County Fair Family Favorites cookbook. 

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