Greek Salad Recipe

Servings: 4

Prep time: 10 minutes 1

2 cups tom Boston or romaine lettuce or combination

2 beefsteak tomatoes, cut into wedges

1 cucumber, peeled and sliced

1/2 cup kalamata or other olives

1 green bell pepper, sliced

1 red onion, sliced thin

3 celery ribs, cut diagonally into 1-inch pieces

1/2 teaspoon dried oregano

1/2 cup bottled fat-free red-wine vinaigrette

1/2 cup crumbled feta cheese

In large salad bowl, combine lettuce, tomatoes, cucumber, olives, bell pepper, onion and celery. Sprinkle with oregano. Drizzle dressing over salad; toss well to coat and mix. Top with crumbled feta cheese. Delicious served with stuffed grape leaves, warmed pita bread and hummus.

Per serving: 195 calories, 8 grams fat, 17 milligrams cholesterol, 780 milligrams sodium, 26 grams carbohydrate, 7 grams protein.

Another Greek Salad Recipe:

3 lg. vine-ripened tomatoes (1? lbs.), seeded and chopped

1 seedless cucumber, unpeeled and cut into ?-in. dice

1 sm. red onion, thinly sliced

? c. pitted Kalamata olives

? c. olive oil

1 Tbsp. chopped fresh oregano leaves Salt and pepper

6 oz. feta cheese, crumbled

In a large bowl, combine tomatoes, cucumber, onion, and olives. Add oil, oregano, ? teaspoon salt, and 1/8 teaspoon freshly ground black pepper; toss to coat. Sprinkle with feta to serve. Serves 8.