Chopped Greek Salad
Kate Sears
Ingredients
- 1/4 cup fresh lemon juice
- 1 small garlic clove, minced
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1 1/2 heads hearts of Romaine, chopped (about 12 cups)
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 1 small yellow bell pepper, diced (about 1 cup)
- 1 cup cherry or grape tomatoes, halved
- 1 cup chopped cucumber
- 1/2 small red onion, chopped
- 1/4 cup pitted kalamata olives
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh mint leaves
- 2 whole-wheat pitas, toasted and halved
Preparation
1. Whisk together the first 5 ingredients (through black pepper) in a bowl. Slowly whisk in olive oil until well-combined.
2. Place romaine in large serving bowl. Arrange chickpeas and next 6 ingredients (through feta) on top in sections. Sprinkle mint leaves over the salad. Drizzle the dressing over the salad just before serving, and toss. Serve with toasted pita halves.
Print
- Yield: Makes 4 servings (serving size: 3 1/2 cups salad, 1/2 pita, and 1 1/4 tablespoons dressing)
Prep: 20 minutes; Total Time: 20 minutes.
Nutritional Information
| Calories per serving: | 278 |
|---|---|
| Fat per serving: | 14g |
| Saturated fat per serving: | 3g |
| Monounsaturated fat per serving: | 8g |
| Polyunsaturated fat per serving: | 2g |
| Protein per serving: | 9g |
| Carbohydrates per serving: | 32g |
| Fiber per serving: | 7g |
| Cholesterol per serving: | 11mg |
| Iron per serving: | 3mg |
| Sodium per serving: | 537mg |
| Calcium per serving: | 163mg |
Health
