Greek Salad Bowl

Greek Salad Bowl Recipe
Photo: Oxmoor House
Crispy thin breadsticks such as grissini or low-fat crackers would make an ideal accompaniment to this flavor-packed Mediterranean salad. Check the hearts of palm and artichoke hearts labels carefully if you are watching your sodium intake; sodium levels vary greatly among brands.

Prep: 12 minutes

Yield:

6 servings (serving size: 2 cups)

Recipe from

Recipe Time

Prep: 12 Minutes

Nutritional Information

Calories 182
Caloriesfromfat 38 %
Fat 8 g
Satfat 1.4 g
Monofat 3.7 g
Polyfat 2.1 g
Protein 18.1 g
Carbohydrate 11.1 g
Fiber 3.2 g
Cholesterol 40 mg
Iron 3.4 mg
Sodium 695 mg
Calcium 67 mg

Ingredients

8 cups torn romaine lettuce
2 cups chopped cooked chicken breast (about 3/4 pound)
1 (14-ounce) can hearts of palm (such as Vigo), drained and sliced
1 (14-ounce) can quartered artichoke hearts (such as Vigo), drained
1 cup grape tomatoes, halved
1/2 cup pitted kalamata olives, halved
1/2 cup thinly sliced red onion
1/3 cup light Greek vinaigrette with oregano and feta cheese (such as Good Seasons)

Preparation

1. Combine all ingredients in a large bowl; toss well to coat. Serve immediately.

Note:

Cooking Light Fresh Food Fast

April 2009
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