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Greek Garden Salad

Greek Garden Salad
“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.
4 ServingsPrep/Total Time: 25 min.

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,
© Taste of Home 2013

2 of 2

Greek Garden Salad (continued)

Directions (continued)

  • cilantro, water, mint, oregano, lemon peel, salt and pepper. Pour
  • over salad; toss to coat. Sprinkle with cheese. Yield: 4 servings.
Nutrition 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.
© Taste of Home 2013