Greek Spinach Salad

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

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Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 0.0%
  • Fat: 4.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.3g
  • Carbohydrate: 17.2g
  • Fiber: 3.4g
  • Cholesterol: 5mg
  • Iron: 2.3mg
  • Sodium: 186mg
  • Calcium: 86mg

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. 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. 2. Add spinach and feta cheese; toss salad gently. Sprinkle salad with pepper, if desired.
  3. carbo rating: 14
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