Options

Format:
Include:
PRINT
See more
Kate Sears Photo by: Kate Sears

Chopped Greek Salad

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

Health APRIL 2010

  • Yield: Makes 4 servings (serving size: 3 1/2 cups salad, 1/2 pita, and 1 1/4 tablespoons dressing)
  • Prep time:20 Minutes
  • Total:20 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 278
  • Fat: 14g
  • Saturated fat: 3g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 2g
  • Protein: 9g
  • Carbohydrate: 32g
  • Fiber: 7g
  • Cholesterol: 11mg
  • Iron: 3mg
  • Sodium: 537mg
  • Calcium: 163mg
advertisement

Go to full version of

Chopped Greek Salad recipe

advertisement