Greek Salad With Pomegranate Cooler

This one-stop recipe serves up a tasty salad with a refreshing drink on the side. Enjoy both this afternoon.

Yield:

Makes 4 servings (serving size: 2 cups salad, 1 tablespoon of cheese, 1 egg, 2 baguette slices, and 8 ounces cooler)

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 412
Fat 12 g
Satfat 4 g
Monofat 4 g
Polyfat 2 g
Protein 18 g
Carbohydrate 59 g
Fiber 9 g
Cholesterol 220 mg
Iron 5 mg
Sodium 544 mg
Calcium 190 mg

Ingredients

2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
5 chopped pitted kalamata olives
1 teaspoon capers, drained and chopped
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon extra-virgin olive oil
4 cups torn romaine lettuce
1 3/4 cups green bell pepper, cut into 1/4-inch strips
1 medium cucumber peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups)
1 cup thinly sliced red onion
2 plum tomatoes, halved lengthwise and thinly sliced (1 cup)
1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed
2 ounces crumbled feta cheese
4 hard-cooked eggs, quartered
8 (1/2-ounce) slices French bread baguette, toasted
Pomegranate Cooler:
2 cups pomegranate juice
2 cups sparkling water, chilled
4 orange slices

Preparation

1. Combine the first 7 ingredients (through salt) in a small bowl; add olive oil, whisking until combined. Set dressing aside.

2. Place the lettuce and next 5 ingredients (through chickpeas) in a large bowl; drizzle the salad with dressing and toss. Top with cheese and 4 egg wedges. Serve the salad with toasted baguette slices.

3. To make Pomegranate Cooler: Combine juice and sparkling water in a pitcher. Serve drinks over crushed ice and garnish with orange slices.

Note:

Kathryn Conrad,

October 2007