Greek Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
head |
romaine lettuce -- torn in bite size pieces |
|
3 |
large |
Roma tomatoes -- seeded and diced |
|
1 |
large |
cucumber -- seeded and diced |
|
1 |
small |
red onion -- sliced |
|
1 |
small |
green pepper -- seeded and diced |
|
1/2 |
cup |
kalamata olives -- sliced |
|
4 |
ounces |
feta cheese -- crumbled |
|
Dressing |
||
|
6 |
tablespoons |
extra virgin olive oil |
|
1 |
tablespoon |
fresh lemon juice |
|
1 |
tablespoon |
red wine vinegar |
|
1 |
small |
clove garlic -- minced fine |
|
1 |
teaspoon |
dried oregano |
|
1/4 |
teaspoon |
salt |
| Soak onion in ice water for 10 minutes to tame the sharp taste. Rinse and dry off. Mix the dressing ingredients together until combined. Mix the salad ingredients except feta in salad bowl. Toss salad with dressing and top with cheese. Makes 6 servings. |
| Per Serving: 277 Calories; 23g Fat (72.5% calories from fat); 6g Protein; 14g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 632mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates. |