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Cooking Corner
Big Fat Greek Salad

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With a nod to the heart-healthy cuisine enjoyed by our Mediterranean friends, this robust salad is loaded with monounsaturated fats and fiber.

Serves: 4
Prep Time: 20 minutes

Ingredients

  • 2 Tbs olive oil
  • 1 Tbs lemon juice
  • 1 Tbs red wine vinegar
  • 1/2 tsp dried oregano, crumbled
  • 1/2 tsp freshly ground black pepper
  • 2 large red tomatoes (1 pound), cut into chunks
  • 1 can (15 ounces) 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
  • 4 cups torn mixed dark-hued greens, such as escarole and romaine lettuce, or use all romaine
  • 4 oz feta cheese, chopped

Directions

  • In a large salad bowl, mix the oil, lemon juice, vinegar, oregano, and pepper with a fork.
  • Add the tomatoes, chickpeas, cucumber, red onion, parsley, and olives. Toss to mix well. If you have time, let marinate for 15 minutes.
  • Add the greens and feta and toss again.
Nutrition Facts
Calories 313
Calories from Fat 145 (46%)
% Daily Value*  
Total Fat 16g (25%)
Saturated Fat 5g (27%)
Polyunsaturated 1g
Monounsaturated 7g
Cholesterol 25mg (8%)
Sodium 776mg (32%)
Potassium 509mg (15%)
Total Carbohydrate 32g
Dietary Fiber 7g (28%)
Sugars 3g
Sugar Alcohols 0g
Protein 11g (22%)

*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.


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