Grecian Garden Salad Recipe

Grecian Garden Salad Recipe photo by Taste of Home

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“My mom often makes this for guests. Colorful and healthy, it doesn’t taste light because of the generous amount of cheese.” Melissa Sipherd - Salt Lake City, UT

This recipe is:

Healthy

Quick

Diabetic Friendly

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Grecian Garden Salad Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

10 10 20

Ingredients

1-1/2 cups cut fresh asparagus (1-inch pieces)
3 medium tomatoes, seeded and chopped
2 tablespoons balsamic vinegar
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Directions

In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes.
In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cheese. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 92 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 579 mg sodium, 6 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Grecian Garden Salad in Healthy Cooking August/September 2009, p39

The History of Feta

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.