Recipe: Greek Salad (using romaine, olives and shrimp, serves 1)

GREEK SALAD

"To take the salad to work, keep the bread separate and stuff it into the pita bread there. If you have a bottle of salad dressing in the fridge, use it. If not, combine 1 1/2 tablespoons salad oil with 1/2 tablespoon lemon juice or vinegar, and salt and pepper to taste."

2 cups washed, ready-to-eat romaine lettuce
1 medium tomato, cut into chunks
1/2 medium cucumber, sliced, about 1 cup
2 large radishes, sliced, about 1/4 cup
6 black pitted olives
2 tablespoons reduced-fat oil-and-vinegar dressing
1 teaspoon dried oregano
1 ounce reduced-fat feta cheese
4 ounces cooked shrimp, optional
1/2 whole-wheat pita bread

Place the lettuce, tomato, cucumber, radishes and olives in a bowl.

Mix the dressing with the oregano, then add to the salad and toss well.

Sprinkle the feta and shrimp on top and serve with pita bread.

Makes 1 serving
Source: The Portion Plan by Linda Gassenheimer