 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This attractive, full-bodied dish celebrates the Greek flavors of feta, black olives and plenty of oregano. From . Dietary Exchanges: 1 vegetable, 1 1/2 fat Ingredients:
1 garlic clove, peeled |
1/2 teaspoon salt |
3 tablespoons tomato juice |
2 tablespoons lemon juice |
1 tablespoon extra-virgin olive oil |
1 1/2 teaspoons dried oregano, crushed |
1/4 teaspoon fresh ground pepper |
6 cups romaine lettuce, trimmed, washed and torn into bite-sized pieces (about 1 medium head) |
1 cucumber, halved lengthwise and sliced |
12 cherry tomatoes, sliced and quartered or 2 larger tomatoes, cored and diced |
1/2 small red onion, thinly sliced |
8 black olives, such as kalamata, pitted and sliced |
1/4 cup crumbled feta cheese (1 ounce) |
Directions:
1. Chop garlic coarsely. Sprinkle with salt and mash with the side of the knife blade.
2. Place the garlic mixture in a small bowl; whisk in tomato juice, lemon juice, oil, oregano and pepper.
3. Toss lettuce, cucumbers, tomatoes and red onion with the dressing.
4. Scatter olives and feta cheese over the top and serve.
|
|