Mediterranean Salad

Easily turn this flavorful side salad into an entrée by adding chopped cooked chicken breast or canned tuna.

Recipe Ingredients:

2 cups 1/2-inch pieces peeled white potatoes (about 1 pound)
1 cup 1/2-inch pieces peeled carrots
1 cup 1/2-inch pieces fennel bulb (about 1 medium), fronds reserved
1 (15-ounce) can garbanzo beans, rinsed, drained
1/2 cup coarsely chopped red onion
1 (7-ounce) jar roasted red peppers, drained and chopped
1/2 cup chopped fresh Italian flat leaf parsley
4 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 garlic clove, finely minced
4 hard-boiled eggs, peeled
Salt and freshly ground pepper

Cooking Directions:

1. Cook potatoes in medium pot of boiling salted water 4 minutes. Add carrots and cook until all vegetables are crisp-tender, about 4 minutes longer. Drain. Rinse vegetables under cold water. Drain well. Combine potatoes, carrots, fennel bulb, garbanzo beans, red onion, roasted peppers and parsley in large bowl.
2. Whisk vinegar, oil and garlic in small bowl. Add to salad; toss to coat.
3. Cut eggs in half lengthwise. Separate yolks from whites (reserve 2 yolks for another use). Chop egg whites; mix into salad. Season with salt and pepper. Mound salad in serving bowl. Crumble remaining 2 yolks over salad.
4. Serve at room temperature or cover and chill up to 4 hours.

Makes 4 to 6 servings.