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Feta cheese and Greek olives add a taste of the Mediterranean to this quick and easy salad. —Michael Volpatt, San Francisco
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1-1/3 cups equals 139 calories, 11 g fat (3 g saturated fat), 10 mg cholesterol, 375 mg sodium, 6 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
Originally published as Feta Romaine Salad in Healthy Cooking June/July 2011, p42
The History of FetaFETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
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Reviewed on Jul. 08, 2011 by RuthJones
I added salmon I had in the refrigerator as a leftover to this as well as the tomatoes, feta cheese, fresh parsley with the Light Green Goddess Salad Dressing. I didn't have cucumber or Greek olives but the next time I'll make sure I have those also. We enjoyed the salad as a main dish.
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