Wednesday, October 13, 2010
This recipe is a copycat from a wonderful Spanish tapas restaurant in So Cal. The topping is marinated vegetables that give the salad so much flavor that no additional dressing is needed! You can add additional ingredients to your topping such as artichoke hearts, onions, and cilantro.
3 cups salad greens (mixture of spinach, romaine, radicchio, arugula)
4 oz reduced fat crumbled Feta cheese
Topping in Citrus Vinaigrette
1 cucumber, peeled, seeded and chopped
1 1/2 cups tomatoes, seeded and chopped
10 small black olives, halved
3/4 cup white grapefruit juice
2 Tbsp Canola oil
1 1/2 Tbsp honey
1 1/2 Tbsp lemon juice
1 1/2 tsp white wine vinegar
Salt & Pepper
Combine grapefruit juice, oil, honey, lemon juice, white wine vinegar, salt and pepper in a bowl. Add chopped cucumber, olives, and tomatoes. Marinate overnight in refrigerator.
Place ~ 3/4 cup salad greens in a bowl and top with 1 oz crumbled feta cheese.
Nutrition Info per 1 cup serving salad with 1/4 cup topping: 209 calories, 12 g fat, 6 g protein, 19 g carbohydrates, 2 g fiber