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Greek Dinner Salad

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield

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

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

Ingredients

  • 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

Nutrition Information

  • calories 388
  • caloriesfromfat 29 %
  • fat 14.8 g
  • satfat 3.8 g
  • monofat 4.8 g
  • polyfat 1.4 g
  • protein 15.7 g
  • carbohydrate 64.9 g
  • fiber 11.4 g
  • cholesterol 17 mg
  • iron 4.8 mg
  • sodium 779 mg
  • calcium 173 mg

How to Make It

  1. 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.