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Greek Side Salad Recipe

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"This was my dad's favorite salad," writes Weda Mosellie of Phillipsburg, New Jersey. Fresh, crisp and flavorful, it's the perfect salad.

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Greek Side Salad Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

3 cups torn romaine
1/2 cup chopped peeled cucumber
1 slice red onion, halved and separated
1 small tomato, sliced
1/2 cup cubed part-skim mozzarella cheese
6 pitted Greek olives
4-1/2 teaspoons olive oil
1-1/2 teaspoons lemon juice
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons crumbled feta cheese
1 teaspoon grated Parmesan cheese

Directions

In a serving bowl, combine the first six ingredients. In a small bowl, whisk the oil, lemon juice, cilantro, parsley, garlic, salt and pepper. Pour over salad; toss to coat. Sprinkle with feta and Parmesan cheeses. Yield: 2 servings.

Nutritional Facts 1-1/2 cups equals 271 calories, 21 g fat (7 g saturated fat), 22 mg cholesterol, 743 mg sodium, 9 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Greek Side Salad in Cooking for 2 Summer 2009, p57

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.

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