Chopped Iceberg Lettuce Salad

Michael really likes iceberg lettuce. If it were up to him, whenever we eat a lettuce-based salad, it would consist of iceberg lettuce. I, on the other hand, like lots of dark green lettuce and other greens that Michael refers to as "weeds." Since I make Michael eat dark leafy salads most of the time, I thought I should try to find an iceberg lettuce salad that I would be willing to eat (i.e. that wouldn't taste like crunchy water). This recipe for chopped salad showed me how. Think of it as being like an antipasto salad but without the salami. The dressing and toppings give the salad a lot of flavor, and the chopped iceberg lettuce gives it a nice crunch. I also like the fact that you can be creative with the toppings. Instead of roasted marinated peppers, you could use marinated sun-dried tomatoes or fresh cherry tomatoes. You could use chopped green olives or pickles. Another similar recipe calls for using marinated artichoke hearts, which sounds great, too. You could even add chickpeas, as another recipe suggests. Be creative and enjoy!

Chopped Iceberg Lettuce Salad
serves 3 to 4 adults

Ingredients:

• 1/4 cup finely chopped onion
• 2 Tbsp. water
• 1/4 cup red wine vinegar
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. dried marjoram leaves (or dried rosemary, if you prefer)
  
• 1/4 cup olive oil
• 1/2 large head of iceberg lettuce
• 1/2 cup of roasted marinated peppers OR 1/2 cup marinated sun-dried tomatoes
  
• 1 small can of Lindsay's Naturals sliced black olives
• 1/4 cup sliced green olives or sliced sour pickles
• 1/2 cup haricots verts (if you can find them, but these are not essential to the salad)

Instructions:

Finely chop the onion. In a small bowl combine the chopped onion, water, red wine vinegar, salt, pepper, and marjoram leaves. Whisk in the olive oil. Let the dressing sit at room temperature for 5 to 10 minutes.

Cut the half a head of iceberg lettuce into 1/2-inch to 1-inch pieces, so that you end up with 3 to 4 cups of lettuce. Cut the roasted marinated peppers or sun-dried tomatoes and the pickles into 1/4-inch to 1/2-inch pieces. If using, cut the haricots verts into 1-inch pieces.

In a large bowl combine the lettuce with the cut-up toppings and toss with some of the dressing. Serve the rest of the dressing on the side to let people add to their preference.