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August 28, 2004
Greek Dinner Salad
1/4 cup coarsely chopped fresh parsley
3 tablespoons coarsely chopped fresh dill
1 tablespoon extravirgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 cups shredded Romaine lettuce
3 cups diced tomato
1 cup thinly sliced red onion
3/4 cup (3 ounces) crumbled feta cheese
1 tablespoon capers
1 cucumber, peeled, quartered lengthwise, and thinly sliced
1 (19-ounce) can chickpeas, drained and rinsed
6 (6-inch) whole wheat pitas, each cut into 8 wedges
Combine first 5 ingredients in a large bowl; stir with a whisk. Add lettuce and the next 6 ingredients (lettuce through chickpeas); toss well. Serve with pita wedges.
Yield: 6 servings (serving size: 2 cups salad and 8 pita wedges)
CALORIES 388 (29% from fat); FAT 14.8g (sat 3.8g, mono 4.8g, poly 1.4g); PROTEIN 15.7g; CARB 64.9g; FIBER 11.4g; CHOL 17mg; IRON 4.8mg; SODIUM 779mg; CALC 173mg
Posted by carcharhinid at August 28, 2004 07:32 PM