Greek Spinach Salad

recipe
Try a flavored feta cheese, such as tomato-basil or black peppercorn, for variety.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 126
Caloriesfromfat 0.0 %
Fat 4.2 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.3 g
Carbohydrate 17.2 g
Fiber 3.4 g
Cholesterol 5 mg
Iron 2.3 mg
Sodium 186 mg
Calcium 86 mg

Ingredients

1/4 cup red wine vinegar
1 tablespoon water
2 teaspoons olive oil
1/2 teaspoon dried oregano
1 or 2 garlic cloves, minced
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 1/2 cups sliced cucumber (about 1 medium)
1 1/2 cups chopped plum tomato (about 5)
5 cups loosely packed torn spinach
1/3 cup crumbled feta cheese
Freshly ground black pepper (optional)

Preparation

1. Combine first 5 ingredients, stirring well with a whisk. Combine chickpeas, cucumber, and tomato in a large bowl; add vinegar mixture, tossing well.

2. Add spinach and feta cheese; toss salad gently. Sprinkle salad with pepper, if desired.

carbo rating: 14

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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