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Greek Salad
This salad is a pretty combination of ripe summer tomatoes,
chunks of tangy feta cheese, and garden mint.
1/4 cup fresh lemon juice
3 Tbsp. olive oil
1/2 tsp. sugar
1/4 tsp. salt
1/8 tsp. coarsely ground black pepper
1 small garlic clove, crushed
12 oz. skinless, boneless, rotisserie chicken, cut into
thin strips; thinly sliced deli roast beef, cut into 1/2-inch-wide strips;
or shelled and deveined cooked shrimp |
3 ripe medium tomatoes (about 1 pound), each
cut into 8 wedges
1 large seedless (English) cucumber, cut into 1/2 inch
chunks
1 small red onion, halved, thinly sliced
1/2 cup fresh mint leaves, chopped
1/4 cup Kalamata olives, pitted & halved
12 cups bite size pieces salad greens such as arugula,
spinach, or romaine lettuce
2 ounces feta cheese, crumbled (1/2 cup) |
In large bowl, with wire whisk or fork, mix lemon juice,
olive oil, sugar, salt, pepper, and crushed garlic until blended; set dressing
aside.
Add chicken, beef, or shrimp to dressing in bowl; toss
to coat. Add tomatoes, cucumber, red onion, mint, and olives; toss well.
To serve, line large platter with greens. Spoon tomato mixture over greens;
top with crumbled feta cheese. Toss salad before serving.
Yields: 4 main dish servings
Each serving: About 380 calories, 31 g protein, 16 g carbohydrate,
23 g total fat (6 g saturated)
88 mg cholesterol, 520 mg sodium.
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