My Big Fat Greek Salad

I went to a Sunday dinner with some friends my friend Shauna brought this vision of a salad. I had two huge platefuls of it and begged the leftovers off her and ate them for lunch the next day.

Shauna, thank you for feeding my salad addiction.

My Big Fat Greek Salad

by Prevention Magazine Cookbook

Dressing
2 T olive oil
1 T lemon juice
1 T red wine vinegar
1/2 tsp dried oregano, crumbled
1/2 tsp freshly ground black pepper

Salad
2 large red tomatoes, cut into chunks
1 can (15 oz) chickpeas, rinsed and drained
2 cups hothouse cucumber chunks
1/2 cup thinly sliced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
8 kalamata olives, pitted and sliced

Add last ...
4 cups mixed greens
4 oz feta cheese, chopped

In a large bowl mix the dressing ingredients. Then add the first six salad ingredients to dressing. Toss to mix well. If you have time, let marinate for 15 minutes. Add the greens and the feta last. Toss again.

Makes 4 main-dish servings

Per serving:
338 calories
12 g protein
34 g carbs
16 g fat
25 mg cholesterol
690 mg sodium
8 g dietary fiber

For a printable version of this recipe, click here.