This salad is commonly heavy on cheese and olives, but not on greens. For better nutritional value, you may consider this lighter version.
♥ Use half the amount of cheese and olives.
♥ Reduce the quantity of dressing.
Makes 6 servings
1/2 small red onion, peeled and thinly sliced lengthwise (about 1 cup)
1 European cucumber, thinly sliced
1 cup small cherry tomatoes, cut in half
1/2 red bell pepper, stem and seeds removed, thinly sliced
1/2 green bell pepper, stem and seeds removed, thinly sliced
10 Kalamata olives, pitted and coarsely chopped (about 1/3 cup)
1/4 pound feta cheese, crumbled (about 1 cup)
Vinaigrette dressing (See below)
Make the vinaigrette according to the recipe (below). Bring a pot of lightly salted water to boil. Immerse onion for 20 seconds, drain, rinse under cold water, and shake dry. Slice thinly. Combine all ingredients except for the cheese in a bowl and mix gently with vinaigrette. Separate salad onto plates and sprinkle cheese on top.
Vinaigrette for Greek Salad
Makes about 1 cup
1 tbsp. red wine vinegar
Pinch of fresh garlic, minced
1-1/2 tsp. fresh oregano leaves, chopped
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. extra virgin olive oil
Mix everything together in a small bowl, except for the olive oil. Slowly pour in oil. Whisk until blended.
|Compare and Save|
|Instead of this…||Calories||Fat (g)|
|Traditional recipe, 1 serving. Vinaigrette recipe values included.||230||19|
|Try this…||Calories||Fat (g)|
|Modified recipe, 1 serving. Vinaigrette recipe values included.||150||12|
|Total savings: 80 calories and 7 grams of fat per serving|