Chopped Greek Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. —Jennifer Tidwell, Fair Oaks, California
Ingredients
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4 cups chopped romaine
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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2 celery ribs, sliced
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1 medium tomato, chopped
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1/3 cup sliced Greek olives
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1/3 cup crumbled feta cheese
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1/4 cup finely chopped pepperoncini
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DRESSING:
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2 tablespoons minced fresh basil
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2 tablespoons pepperoncini juice
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2 tablespoons extra virgin olive oil
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1 tablespoon lemon juice
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.
Nutrition Facts
1-1/2 cups: 235 calories, 14g fat (2g saturated fat), 5mg cholesterol, 617mg sodium, 22g carbohydrate (4g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable, 1 lean meat.
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