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Greek Salad Heros

Yield 2 servings.

Ingredients

  • 3/4 cup thinly sliced fresh mushrooms
  • 1/2 cup thinly sliced cucumber
  • 2 tablespoons sliced ripe olives
  • 1 tablespoon white balsamic vinegar
  • 1/8 teaspoon dried oregano
  • 4 cherry tomatoes, thinly sliced
  • 2 tablespoons crumbled feta cheese
  • 1 clove garlic, minced
  • 2 (2 1/2-ounce) submarine rolls
  • 2 green leaf lettuce leaves
  • 2 ounces thinly sliced reduced-fat, low-salt ham
  • 2 ounces thinly sliced cooked turkey breast

Nutrition Information

  • calories 345
  • caloriesfromfat 31 %
  • fat 12 g
  • satfat 3.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 20.7 g
  • carbohydrate 39.3 g
  • fiber 0.0 g
  • cholesterol 58 mg
  • iron 0.0 mg
  • sodium 730 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 8 ingredients in a small bowl; toss gently. Let stand 30 minutes, tossing occasionally.

  2. Cut a thin slice off top of each roll; discard slices. Set tops aside. Cut a 2-inch-wide, V-shaped wedge down length of each roll. Reserve bread wedges for another use.

  3. Drain vegetable mixture. Line each roll with a lettuce leaf; top evenly with ham and turkey. Spoon vegetable mixture evenly over meat; cover with bread tops.

Cooking Light Light Cooking for Two