Chopped Greek Salad

Recipe Ingredients

4 cups	160g / 5.6oz	Coarsely-diced inner romaine leaves
2 cups	292g / 10oz	Diced red cabbage
2 cups	125g / 4.4oz	Tomatoes - seeded, diced (small)
2		Pickling cucumbers - peeled, diced
1 cup	146g / 5.1oz	Diced mild feta cheese
		= (preferably French-imported)
8		Kalamata olives - pitted, quartered
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Red wine vinegar
1/4 teaspoon	1.3ml	Sugar
1/4 teaspoon	1.3ml	Salt
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Snipped fresh dill

Recipe Instructions

Place the romaine, cabbage, tomatoes, cucumbers, cheese and olives in a large bowl. Cover with a lightly dampened paper towel; keep refrigerated until ready to use, up to 4 hours.

Combine the oil, lemon juice, vinegar, sugar, salt and pepper to taste in a small dish.

To serve, pour the dressing over the salad. Toss several times until coated. Toss in the dill. Taste; adjust the seasoning.

This recipe yields 2 servings.

Each serving: 482 calories; 1,407 mg sodium; 67 mg cholesterol; 40 grams fat; 14 grams saturated fat; 20 grams carbohydrates; 15 grams protein; 7.37 grams fiber.

Source:
The Los Angeles Times, 05-01-2002

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