Chopped Greek Salad

mediterranean-salad Recipe
Kate Sears
Add Greek style to a tossed veggie salad by tossing in olives, feta cheese, mint and a tangy olive oil vinaigrette.

Yield:

Makes 4 servings (serving size: 3 1/2 cups salad, 1/2 pita, and 1 1/4 tablespoons dressing)

Recipe Time

Prep: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 278
Fat 14 g
Satfat 3 g
Monofat 8 g
Polyfat 2 g
Protein 9 g
Carbohydrate 32 g
Fiber 7 g
Cholesterol 11 mg
Iron 3 mg
Sodium 537 mg
Calcium 163 mg

Ingredients

1/4 cup fresh lemon juice
1 small garlic clove, minced
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 1/2 heads hearts of Romaine, chopped (about 12 cups)
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 small yellow bell pepper, diced (about 1 cup)
1 cup cherry or grape tomatoes, halved
1 cup chopped cucumber
1/2 small red onion, chopped
1/4 cup pitted kalamata olives
1/3 cup crumbled feta cheese
1/4 cup fresh mint leaves
2 whole-wheat pitas, toasted and halved

Preparation

1. Whisk together the first 5 ingredients (through black pepper) in a bowl. Slowly whisk in olive oil until well-combined.

2. Place romaine in large serving bowl. Arrange chickpeas and next 6 ingredients (through feta) on top in sections. Sprinkle mint leaves over the salad. Drizzle the dressing over the salad just before serving, and toss. Serve with toasted pita halves.

Note:

Lori Powell,

April 2010
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