Greek Salad

Yield: 6 servings

Ingredients

Salad:

4 medium tomatoes, seeded and coarsely chopped

1 large cucumber, coarsely chopped

6 curly endive leaves or large lettuce leaves

1 cup (4 ounces) feta cheese, crumbled

Dressing:

1/4 cup olive oil

1 Tablespoon lemon juice

1 Tablespoon chopped fresh basil or 1 teaspoon dried basil leaves

1 Tablespoon chopped fresh parsley or 1 teaspoon dried parsley leaves

1 clove garlic, minced

1/8 teaspoon salt

Garnish:

Coarsely ground black pepper

12 Greek olives

Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 170

Calories From Fat: 126

Total Fat: 14g

Cholesterol: 17mg

Sodium: 390mg

Total Carbohydrates: 7g

Protein: 4g

1-1/4 cup servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

In a medium bowl, combine tomatoes and cucumbers; toss gently.

Line 6 plates with endive. Spoon salad onto endive-lined plates; sprinkle with feta cheese.

In a jar with a ight fitting lid, combine olive oil, lemon juice, basil, parsley, garlic and salt; shake well.

Drizzle over salads. Garnish with pepper and olives.

Please note that some ingredients and brands may not be available in every store.