Field Salad with Tomato, Feta, and Olives

To dice the olives, quarter them lengthwise; then cut crosswise into pieces.

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Recipe Time

Prep: 8 Minutes

Nutritional Information

Calories 48
Fat 2.1 g
Satfat 1.2 g
Protein 2.8 g
Carbohydrate 5.5 g
Cholesterol 7 mg
Iron 1.3 mg
Sodium 422 mg
Caloriesfromfat 39 %
Fiber 2.3 g
Calcium 90 mg

Ingredients

3 tablespoons fat-free Italian dressing
1/4 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
2 large pimiento-stuffed olives, diced
6 cups mesclun salad greens
8 cherry tomatoes, halved
1/4 cup (1 ounce) crumbled feta cheese

Preparation

Combine first 4 ingredients in a large bowl. Add mesclun, tomatoes, and cheese; toss gently until greens are thoroughly coated.

Note:

Oxmoor House Healthy Eating Collection

January 2008