Chopped Greek Salad Recipe
Servings: 2
Ingredients
- 4 c. coarsely-diced inner romaine leaves
- 2 c. diced red cabbage
- 2 sm tomatoes seeded, diced
- 2 x pickling cucumbers peeled, diced
- 1 c. diced mild feta cheese (preferably French-imported)
- 8 x Kalamata olives pitted, quartered
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. lemon juice
- 1 Tbsp. red wine vinegar
- 1/4 tsp sugar
- 1/4 tsp salt Freshly-grnd black pepper to taste
- 1/4 c. snipped fresh dill
Directions
- Place the romaine, cabbage, tomatoes, cucumbers, cheese and olives in a large bowl. Cover with a lightly dampened paper towel; keep refrigerated till ready to use, up to 4 hrs.
- Combine the oil, lemon juice, vinegar, sugar, salt and pepper to taste in a small dish.
- To serve, pour the dressing over the salad. Toss several times till coated. Toss in the dill. Taste; adjust the seasoning.
- This recipe yields 2 servings.
- Comments: Anchovies and/or possibly diced radishes can be added to this salad. Serve this with hummus and toasted pita wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 2 servings | |
| Calories 431 | |
| Calories from Fat 325 | 75% |
| Total Fat 36.91g | 46% |
| Saturated Fat 14.13g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 1957mg | 82% |
| Potassium 465mg | 13% |
| Total Carbs 14.47g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 9.69g | 6% |
| Protein 12.85g | 21% |
