Greek Dinner Salad (Cooking Light)

TamTastic
TamTastic Posts: 19,224 Member
edited September 19 in Recipes
Greek Dinner Salad


This main-dish salad works well with many variations - change the fresh herbs, beans, and cheese to use what you have on hand.


1/4 cup coarsely chopped fresh parsley
3 tablespoons coarsely chopped fresh dill
1 tablespoon extravirgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 cups shredded Romaine lettuce
3 cups diced tomato
1 cup thinly sliced red onion
3/4 cup (3 ounces) crumbled feta cheese
1 tablespoon capers
1 cucumber, peeled, quartered lengthwise, and thinly sliced
1 (19-ounce) can chickpeas, drained and rinsed
6 (6-inch) whole wheat pitas, each cut into 8 wedges

Combine first 5 ingredients in a large bowl; stir with a whisk. Add lettuce and the next 6 ingredients (lettuce through chickpeas); toss well. Serve with pita wedges.


Yield: 6 servings (serving size: 2 cups salad and 8 pita wedges)

CALORIES 388 (29% from fat); FAT 14.8g (sat 3.8g,mono 4.8g,poly 1.4g); IRON 4.8mg; CHOLESTEROL 17mg; CALCIUM 173mg; CARBOHYDRATE 64.9g; SODIUM 779mg; PROTEIN 15.7g; FIBER 11.4g

Cooking Light, JULY 2003


greek-salad-ck-671040-l.jpg

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Greek Dinner Salad


    This main-dish salad works well with many variations - change the fresh herbs, beans, and cheese to use what you have on hand.


    1/4 cup coarsely chopped fresh parsley
    3 tablespoons coarsely chopped fresh dill
    1 tablespoon extravirgin olive oil
    1 tablespoon fresh lemon juice
    1 teaspoon dried oregano
    6 cups shredded Romaine lettuce
    3 cups diced tomato
    1 cup thinly sliced red onion
    3/4 cup (3 ounces) crumbled feta cheese
    1 tablespoon capers
    1 cucumber, peeled, quartered lengthwise, and thinly sliced
    1 (19-ounce) can chickpeas, drained and rinsed
    6 (6-inch) whole wheat pitas, each cut into 8 wedges

    Combine first 5 ingredients in a large bowl; stir with a whisk. Add lettuce and the next 6 ingredients (lettuce through chickpeas); toss well. Serve with pita wedges.


    Yield: 6 servings (serving size: 2 cups salad and 8 pita wedges)

    CALORIES 388 (29% from fat); FAT 14.8g (sat 3.8g,mono 4.8g,poly 1.4g); IRON 4.8mg; CHOLESTEROL 17mg; CALCIUM 173mg; CARBOHYDRATE 64.9g; SODIUM 779mg; PROTEIN 15.7g; FIBER 11.4g

    Cooking Light, JULY 2003


    greek-salad-ck-671040-l.jpg
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