As I’m sure it won’t surprise you, I’ve eaten a lot of salads in my life. Growing up, I ate a tossed salad with dinner pretty much every night. In college, I used to eat them regularly, and sometimes even grabbed one from the dining hall as a midnight study snack (what? that’s not normal?). And now as an adult I try to have a salad for lunch every day.
After all that salad, there are a few that I’ve grown quite tired of—enough of the lame Caesar salads that restaurants offer, and while we’re at it, let’s get rid of the “Garden Salads” that are mostly American cheese with a few shreds of iceberg thrown in for good measure.
I digress. What I mean to say is that there is one type of salad of which I never tire—the Greek Salad. No matter what kind of day I’m having, I’m always in the mood for a Greek salad. I can’t decide if it’s the chickpeas or the feta that lures me in, but regardless, something about the unique combination of flavors is downright addictive.
I made a pretty fantastic version of the Greek salad for lunch yesterday, so I thought I’d share the recipe with you. I hope you enjoy it as much as I do!
- 1-1/2 cups chopped Romaine
- 1/3 medium cucumber, sliced
- 1 roasted red pepper, cut into strips
- 2/3 cup cooked chickpeas
- 1/4 cup quartered artichoke hearts
- 1 ounce feta, crumbled
- 1 tablespoon balsamic vinaigrette
1. Place chopped Romaine in the bottom of serving plate.
2. Top lettuce with remaining ingredients.
Nutrition per entire recipe: 317 Calories, 11.8g fat, 25mg cholesterol, 760mg sodium, 43.0g carbohydrate, 10.4g fiber, 6.0g sugars, 15.9g protein
Filed under: Recipe