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Two kinds of peppers, fresh olives and lots of feta cheese will make this colorful Greek toss up, sent in by Glenda Parsonage of Maple Creek, Saskatchewan, a favorite. For a change of pace, try it with capers and lemon slices on top.
This recipe is:
Quick
Nutritional Analysis: 1 cup (prepared with fat-free dressing) equals 110 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 826 mg sodium, 12 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Greek Garden Salad in Cooking for 2 Fall 2005, p51
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