Big Fat Greek Salad
With a nod to the heart-healthy cuisine enjoyed by our Mediterranean friends, this robust salad is loaded with monounsaturated fats and fiber.
Ingredients
- 2 Tbs olive oil
- 1 Tbs lemon juice
- 1 Tbs red wine vinegar
- 1/2 tsp dried oregano, crumbled
- 1/2 tsp freshly ground black pepper
- 2 large red tomatoes (1 pound), cut into chunks
- 1 can (15 ounces) chickpeas, rinsed and drained
- 2 cups hothouse cucumber chunks
- 1/2 cup thinly sliced red onion
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 8 kalamata olives, pitted and sliced
- 4 cups torn mixed dark-hued greens, such as escarole and romaine lettuce, or use all romaine
- 4 oz feta cheese, chopped
Directions
- In a large salad bowl, mix the oil, lemon juice, vinegar, oregano, and pepper with a fork.
- Add the tomatoes, chickpeas, cucumber, red onion, parsley, and olives. Toss to mix well. If you have time, let marinate for 15 minutes.
- Add the greens and feta and toss again.
Copyright © 2005 by Rodale Inc.
Nutrition Facts
Calories 313
Calories from Fat 145 (46%)
(25%)Total Fat 16g
(27%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(8%)Cholesterol 25mg
(32%)Sodium 766mg
(15%)Potassium 509mg
Total Carbohydrate 32g
(28%)Dietary Fiber 7g
Sugars 3g
Sugar Alcohols 0g
(22%)Protein 11g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2013 Aisle7. All rights reserved. Aisle7.com
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.
