This hearty salad recipe is quick and easy to prepare.
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3/4 cup canned garbanzo beans, drained
1/2 cup small pitted black olives
1 medium (1 cup) avocado, peeled, pitted, coarsely chopped
1 medium (1 cup) tomato, chopped
1 (6-ounce) jar marinated artichoke hearts, drained, chopped, reserve marinade
3 ounces (3/4 cup) Cheddar cheese, cubed 1/2-inch
1/4 cup prepared balsamic vinaigrette*
*Substitute your favorite prepared vinaigrette.
Place all salad ingredients in large bowl except reserved marinade.
Combine 1/4 cup reserved marinade and balsamic vinaigrette in small bowl. Pour over salad; toss to coat.
To serve, place lettuce leaves on serving plate; top with salad mixture.
Try to chop all the ingredients into small pieces about the same size for an easy-to-eat and attractive chop chop salad.