Chopped Greek Salad
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