Greek Dinner Salad

Greek Dinner Salad Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

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

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Elaine Magee, M.P.H., R.D. and Marge Perry

,

July 2003
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