My Big Fat Greek Salad by Prevention Magazine Cookbook
Dressing2 T olive oil
1 T lemon juice
1 T red wine vinegar
1/2 tsp dried oregano, crumbled
1/2 tsp freshly ground black pepper
Salad
2 large red tomatoes, cut into chunks
1 can (15 oz) chickpeas, rinsed and drained
2 cups hothouse cucumber chunks
1/2 cup thinly sliced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
8 kalamata olives, pitted and sliced
Add last ...4 cups mixed greens
4 oz feta cheese, chopped
In a large bowl mix the dressing ingredients. Then add the first six salad ingredients to dressing. Toss to mix well. If you have time, let marinate for 15 minutes. Add the greens and the feta last. Toss again. Makes 4 main-dish servings
Per serving:338 calories
12 g protein
34 g carbs
16 g fat
25 mg cholesterol
690 mg sodium
8 g dietary fiber
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