Tuesday, April 28, 2015
Greek salads, loaded with healthy fats, can be an easy and satisfying dish to toss together. This is a little twist that adds a bit of "fancy" to it. Bring this to your next picnic!
Greek Salad Cups
2 heads butter lettuce, washed well and leaves removed
1 pint cherry tomatoes, halved
1/2 red onion, coarsely chopped
1 cucumber, seeded and chopped
4 oz sundried tomatotes (in oil)
4 oz pitted kalmata olives, halved
2 oz crumbled feta cheese
3 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
2 Tbsp olive oil
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
Dash ground black pepper
Combine all ingredients, except for lettuce, in a large covered bowl. Allow to marinate in the refrigerator for 2-4 hours prior to serving. Note: if olive oil turns solid, allow mixture to set at room temperature for 20 minutes prior to serving.
Serve salad in butter lettuce leaf "cups".
Nutrition per 1/2 cup mixture: 84 calories, 7 g fat, 2 g protein, 4 g carbohydrates, 233 mg sodium
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 12:46 PM