Mediterranean Salad
Taste of Home
June/July 2009 issue
Page:17
Got a crowd coming over for a backyard barbecue? This crisp, big-batch salad makes a great accompaniment to any main dish you fix on the grill.
SERVINGS: 28
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
18 cups torn romaine (about 2 large bunches)
1 medium cucumber, sliced
1 cup crumbled feta cheese
1 cup cherry tomatoes, quartered
1 small red onion, thinly sliced
1/2 cup julienned roasted sweet red peppers
1/2 cup pitted Greek olives, halved
DRESSING:
2/3 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
In a very large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 28 servings (3/4 cup each).
Nutrition Facts
One serving:3/4 cup
Calories: 69,Fat:6 g,Saturated Fat:1 g,Cholesterol:
Diabetic Exchange:
1 vegetable, 1 fat.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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