Chopped Greek Salad

Simple & Delicious - - ON THE MENU - —Jenn Tid­well, Fair Oaks, CA

TAKES: 20 min. MAKES: 4 serv­ings

While liv­ing in San Diego dur­ing col­lege, I had a fa­vorite Greek ca­sual din­ing spot. Now that I’m back in my home­town, I’ve re-cre­ated my fa­vorite dishes from the diner and it takes me right back there.

4 cups chopped ro­maine 1 can (15 oz.) chick­peas or gar­banzo beans, rinsed and drained 2 cel­ery ribs, sliced 1 medium to­mato, chopped 1/₃ cup sliced Greek olives 1/₃ cup crum­bled feta cheese

1/₄ cup finely chopped pep­per­oncini DRESS­ING 2 Tbsp. minced fresh basil 2 Tbsp. pep­per­oncini juice 2 Tbsp. ex­tra vir­gin olive oil 1 Tbsp. lemon juice

1/₄ tsp. salt

1/₄ tsp. pep­per

Place the first seven in­gre­di­ents in a large bowl. In a small bowl, whisk to­gether dress­ing in­gre­di­ents. Driz­zle dress­ing over salad; toss to com­bine. Serve im­me­di­ately.

PER SERV­ING 235 cal., 14g fat (2g sat. fat), 5mg chol., 617mg sod., 22g carb. (4g sug­ars, 6g fiber), 7g pro.

Di­a­betic ex­changes: 2 fat, 11/2 starch, 1 lean meat, 1 veg­etable.

28 less than 300 calo­ries

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