This salad is not only colorful and lovely to look at, but is also full of fiber, protein, antioxidants, and (most importantly!) flavor.
1 head romaine lettuce, chopped
15 oz. artichokes in water, drained and halved
6 oz. chunk light tuna in water, drained (or use cooked chicken or shrimp)
½ cup roasted red peppers, drained and chopped
¼ cup pitted kalamata olive
4 oz. crumbled feta cheese
½ cup sliced almonds
2 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
½ tsp. dried oregano, or 1 ½ tsp. fresh
1/8 tsp. black pepper
Scatter the lettuce in the center of a large shallow bowl or round platter. Put the artichokes, tuna, red peppers, olives and cheese in mounds around the lettuce (or in strips over the lettuce on a long platter). Sprinkle the almonds on top of the lettuce.
To make the dressing, whisk together the oil, vinegar, oregano and pepper. When you are ready to serve it, drizzle the dressing over the salad and toss it gently.