Fresh Greek Salad
Serve baked pita chips
1 large head Romaine lettuce, chopped coursely *
4 whole ripe tomatoes, diced in large chunks
1 whole English hothouse cucumber, peeled, quartered and diced in chunks
1/2 whole red onion, sliced thin
30 whole pitted kalamata olives, cut in half
5 ounces, weight crumbed or very small cubed feta cheese
1/4 cup fresh parsley, coarsely chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon granulated sugar (or more to taste)
1 clove garlic, minced
1/4 teaspoon kosher salt
Fresh ground black pepper
1 Lemon, for juice to taste
Add chopped lettuce, tomato wedges, cucumber, onion, olives, half the feta, and parsley to a large salad bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper in a bowl. Whisk together until combined. Taste and adjust seasonings (especially note sugar).
Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with remaining 1/2 feta and squeeze a little lemon juice over the top.
* I sometimes use half romaine and half mixed leaf lettuce.
Per Serving: 158 Calories; 12g Fat (65.8% calories from fat); 3g Saturated Fat; 5g Protein; 9g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 454mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
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