Greek Garden Salad Recipe

Greek Garden Salad Recipe photo by Taste of Home

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“My Italian-American mother and Syria-American father merged their skills to create this delicious salad. We still grow most of the ingredients and serve this often,” writes Weda Mosellie from Phillipsburg, New Jersey.

This recipe is:

Quick

Diabetic Friendly

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Greek Garden Salad Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

25 25

Ingredients

3 cups torn romaine
1 plum tomato, sliced
1/2 cup julienned sweet red pepper
1/2 cup sliced seeded peeled cucumber
1/3 cup garbanzo beans or chickpeas, rinsed and drained
1/4 cup sliced fennel bulb
1/4 cup chopped celery
6 pitted ripe or Greek olives
1 green onion, thinly sliced
DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon minced fresh cilantro
1 teaspoon water
1/2 teaspoon minced fresh mint or 1/8 teaspoon dried mint
1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano
1/2 teaspoon grated lemon peel
Dash each salt and pepper
1 tablespoon crumbled reduced-fat feta cheese

Directions

In a large serving bowl, combine the first nine ingredients.
For dressing, in a small bowl, whisk the lemon juice, oil, garlic, cilantro, water, mint, oregano, lemon peel, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Yield: 4 servings.

Nutritional Facts 1 cup equals 90 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 172 mg sodium, 11 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Greek Garden Salad in Cooking for 2 Fall 2008, p24