Romaine and Greek Vegetable Salad

recipe
Prep: 15 minutes. Toss this salad together just before serving so the lettuce stays crisp.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 226
Caloriesfromfat 36 %
Fat 9 g
Satfat 4.7 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 10.7 g
Carbohydrate 28.1 g
Fiber 6.6 g
Cholesterol 26 mg
Iron 3.5 mg
Sodium 872 mg
Calcium 232 mg

Ingredients

4 cups packaged torn romaine lettuce
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
16 grape tomatoes, halved
1 cucumber, chopped and peeled
4 ounces presliced mushrooms
1/4 cup thinly sliced red onion
12 coarsely chopped pitted kalamata olives
1 to 2 tablespoons dried oregano
1/4 cup low-fat Italian dressing
4 ounces crumbled feta cheese with basil and sun-dried tomatoes

Preparation

Combine first 8 ingredients in a large bowl; toss gently. Add dressing and cheese just before serving; toss gently.

Note:

Cooking Light Superfast Suppers

January 2003
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