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Greek Salad Bowl

Yield 6 servings (serving size: 3/4 cup)
If your cucumber is large, slice it in half lengthwise, remove the seeds, if desired, and then cut crosswise into thin slices.

Ingredients

  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 cup sliced cucumber
  • 1/3 cup crumbled feta cheese
  • 12 kalamata olives, pitted
  • 1 large tomato, cut into thin wedges
  • 1/3 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon lemon pepper seasoning
  • 1 garlic clove, crushed
  • Freshly ground black pepper

Nutrition Information

  • calories 97
  • caloriesfromfat 0.0 %
  • fat 5.9 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.1 g
  • carbohydrate 10.2 g
  • fiber 2 g
  • cholesterol 6 mg
  • iron 1.1 mg
  • sodium 236 mg
  • calcium 63 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl. Combine lemon juice and next 4 ingredients in a small bowl; stir with a whisk until blended. Pour over vegetable mixture; toss to coat. Sprinkle with pepper.

  2. carbo rating: 8

The Complete Step-by-Step Low Carb Cookbook