GREEK SALAD
"Greek salad, a combination of fresh raw vegetables dressed with a lemony vinaigrette and topped with olives, feta cheese, and chick-peas, can be served as a hearty first course or, with the addition of a few more ounces of feta, used as a refreshing main course, especially in summer when all the ingredients are at their peak. A fruity extra virgin olive will add its own special character to the salad."
FOR THE SALAD:
1 medium head lettuce, washed and torn into bite-size pieces
2 medium tomatoes, cut in eighths
1/2 medium cucumber, peeled and thinly sliced
3 green onions with green tops, sliced
1/2 cup sliced celery
1/2 cup diced green bell pepper
3 radishes, sliced
1 medium carrot, shredded
1 tablespoon chopped fresh parsley
FOR THE DRESSING:
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
FOR THE TOPPINGS:
1/2 cup (2 ounces) crumbled feta cheese
16 Greek olives
2 tablespoons canned chick-peas, rinsed and drained
8 anchovies, drained (optional)*
Combine all the salad ingredients in a large salad bowl. Toss to mix.
Mix the dressing ingredients in a small bowl. Drizzle over the salad and toss again.
Garnish the top of the salad with crumbled cheese, olives, and chick-peas. Add anchovies if desired.
Makes: 8 1/2 cups (6 servings)
Serving size: about 1 1/2 cups
Nutrition Facts per Serving: Calories 140; Calories from fat 95; Total fat 11 g; Saturated fat 3 g; Cholesterol 8 mg; Sodium 433 mg*; Total carbohydrate 10 g; Dietary fiber 4 g; Sugars 5 g; Protein 4 g
Exchange List Approximations: Vegetable 2; Fat, monounsaturated 2*
*If anchovies are used sodium is 629 mg serving
Used by permission to Recipelink.com from Simon & Schuster
Source: The New Family Cookbook for People with Diabetes by The American Dietetic Association
"Greek salad, a combination of fresh raw vegetables dressed with a lemony vinaigrette and topped with olives, feta cheese, and chick-peas, can be served as a hearty first course or, with the addition of a few more ounces of feta, used as a refreshing main course, especially in summer when all the ingredients are at their peak. A fruity extra virgin olive will add its own special character to the salad."
FOR THE SALAD:
1 medium head lettuce, washed and torn into bite-size pieces
2 medium tomatoes, cut in eighths
1/2 medium cucumber, peeled and thinly sliced
3 green onions with green tops, sliced
1/2 cup sliced celery
1/2 cup diced green bell pepper
3 radishes, sliced
1 medium carrot, shredded
1 tablespoon chopped fresh parsley
FOR THE DRESSING:
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
FOR THE TOPPINGS:
1/2 cup (2 ounces) crumbled feta cheese
16 Greek olives
2 tablespoons canned chick-peas, rinsed and drained
8 anchovies, drained (optional)*
Combine all the salad ingredients in a large salad bowl. Toss to mix.
Mix the dressing ingredients in a small bowl. Drizzle over the salad and toss again.
Garnish the top of the salad with crumbled cheese, olives, and chick-peas. Add anchovies if desired.
Makes: 8 1/2 cups (6 servings)
Serving size: about 1 1/2 cups
Nutrition Facts per Serving: Calories 140; Calories from fat 95; Total fat 11 g; Saturated fat 3 g; Cholesterol 8 mg; Sodium 433 mg*; Total carbohydrate 10 g; Dietary fiber 4 g; Sugars 5 g; Protein 4 g
Exchange List Approximations: Vegetable 2; Fat, monounsaturated 2*
*If anchovies are used sodium is 629 mg serving
Used by permission to Recipelink.com from Simon & Schuster
Source: The New Family Cookbook for People with Diabetes by The American Dietetic Association
MsgID: 3155458
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Meatless Monday Recipes - 05-12-14 Daily...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Meatless Monday Recipes - 05-12-14 Daily...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Meatless Monday Recipes - 05-12-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Cheese Baked Eggplant with Tomato and Mushroom Sauce |
Charlie Swann | |
3 | Recipe: Greek Salad with Lemon Dressing (ADA recipe) |
Betsy at Recipelink.com | |
4 | Recipe: Vegetarian Spaghetti Sauce (using eggplant, zucchini and mushrooms, food processor) |
Betsy at Recipelink.com | |
5 | Recipe(tried): Baked Stuffed Onions |
Charlie Swann | |
6 | Recipe: Cauliflower and Chickpea Curry |
Betsy at Recipelink.com |
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