A Great, Skinny Greek Salad

1 bag romaine lettuce, about 6 cups

1 large cucumber, peeled and chopped, about 2½ cups

3 medium tomatoes, chopped, about 2½ cups or cherry tomatoes,

1 medium red onion, chopped, about 1 cup

16 Kalamata olives, sliced in half

½ cup fat-free feta cheese, crumbled

¾ cup Cardini’s Light Caesar Vinaigrette, Girard’s Light
Balsamic Vinaigrette or Paul Newman’s Light Balsamic Dressing

⅓ cup fat-free feta cheese

¾ teaspoon dried oregano leavesDirections
1. In a large bowl, add all salad ingredients except feta
cheese. Refrigerate until ready to serve.

2. In a small bowl, add dressing ingredients. Whisk together to
blend well. Refrigerate until ready to toss.

3. To serve-toss dressing with salad. Divide among 4 plates.
Top each with 2 tablespoons of feta cheese. If you’re serving
buffet style, add feta cheese to the salad before tossing.

Makes 4 main-course salads (about 3½ cups each serving)Nutrition Facts
for 1 main course salad(about 3½ cups each serving) including
194 calories
11g fat
4g sat fat
9g protein
17g carbs
4g fiber
975mg sodium
11g sugarSmartPoints value : 7

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