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,

Cooking Light

July 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note