Chopped Greek Salad
Servings
2Serving size
about 3 cupsThis recipe can be multiplied. This recipe, once mixed together, does not keep well, but the ingredients could be prepared ahead and the salad tossed together at the last minute.
Ingredients
| 1 Tbsp. Red wine vinegar |
| 2 Tbsp. Olive oil |
| 2 Tbsp. Fresh parsley (minced) |
| 1/2 tsp., leaves Dried oregano |
| 1/8 tsp., ground Black pepper |
| 1 tsp.. Honey |
| 1 cucumber (8-1/4 inch) Cucumber (seeded and cubed) |
| 1/2 small Green bell peppers (seeded and diced) |
| 1/2 small Red bell peppers (seeded and diced) |
| 8 leaf outer Romaine lettuce (thinly sliced crosswise) |
| 12 large Green olives (slivered)(kalamata olives are best) |
| 12 cherry Grape or cherry tomatoes (halved) |
| 1 Medium Shallots, raw (thinly sliced) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 2 ounce Feta cheese (crumbled) |
| 6 leaves Fresh basil (chiffonade) |
Instructions
Place the bowl in the refrigerator to chill while preparing the vegetables.
When the dressing is chilled, whisk to blend well.
Add the cucumber, peppers, lettuce, olives, tomatoes, shallot, feta cheese, beans and basil.
Fold together gently and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Chopped salads make one of the easiest weeknight meals. Simple to prep, fresh, delicious and so healthy for you.
This Chopped Greek Salad is very much like an original Greek Salad but the addition of the white beans it makes a complete meal. Great quality veggies, terrific vinaigrette, tangy feta, and high quality protein and carbs from the beans.