Mediterranean Chopped Salad

1 medium English or hothouse cucumber, cut into 1/2-inch dice

1 pint grape tomatoes, quartered

Salt

1 can (14 ounces) chickpeas, drained and rinsed

½

cup chopped pitted Kalamata olives

½

small red onion, minced

½

cup roughly chopped fresh parsley

1 medium head romaine, rinsed, dried and cut into 1/2-inch pieces

4 ounces (about 1 cup) reduced-fat feta cheese, crumbled

Fresh-ground black pepper

Dressing

1 tablespoon fat-free mayonnaise

2 tablespoons extra virgin olive oil

¼

cup slightly-thickened chicken broth (see note)

1/4 cup red wine vinegar

2 medium garlic cloves, minced or pressed through garlic press

¼

teaspoon salt (or to taste)

Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.

For the dressing: Add mayonnaise to a nonreactive bowl. Pour the oil in a pencil stream into the mayonnaise, slowly whisking to combine. Whisk in slightly thickened broth, vinegar, garlic and salt. The dressing should appear milky.

To assemble the salad: In a large bowl toss half the dressing with drained cucumber and tomatoes, chickpeas, olives, onion and parsley; let stand at room temperature to blend flavors, 5 minutes.

Add romaine and feta; toss to combine. Season with pepper and serve; passing remaining dressing.

Cook's note: For slightly thickened chicken broth, bring 6 tablespoons chicken broth to a boil in a small saucepan over medium-high heat. In a small bowl, whisk 2 tablespoons broth with 2 teaspoons cornstarch. Gradually whisk the cornstarch mixture into the boiling broth and cook until broth is slightly thickened, about 10-15 seconds. Cool to at least 80 degrees before using. Makes about 1/2 cup.

@Recipe nutrition:Nutrition values per serving: 256 calories (29.7 percent from fat), 8.5 g fat (1.9 g saturated), 33.1 g carbohydrate, 3.8 g fiber, 11.5 g protein, 5 mg cholesterol, 642 mg sodium.