Makes 4 servings

Ingredients

1 head of Romaine lettuce, torn 

15 ounces chickpeas, rinsed and drained 

A large handful of Pepperoncini (light heat) jarred, green peppers 

1 pint of Sunset Sugar Bombs  (grape tomatoes) 

1 14.5 oz. jar of Marinated Artichoke Hearts 

1 small zucchini, sliced thin in halves 

1 small red onion, sliced thin in circles 

1 cup of green olives 

A sprinkle of oregano and basil. If basil is fresh, tear some for top of salad. 

Salad Dressing (shake together in a jar and use as much as desired)

1/4 cup Extra Virgin Olive Oil 

2 Tablespoons of Red Wine Vinegar 

Salt to season 

Preparation 

Place torn Romaine lettuce into a large bowl.  Add other ingredients. 

Sprinkle with oregano and basil and add dressing just before serving along with salt and pepper.