Greek Salad with Traditional Greek Dressing
 
Prep time
Cook time
Total time
 
A traditional, light Greek Salad served with an olive oil, red wine vinaigrette.
Serves: 2 servings
Ingredients
  • 5 Cups romaine lettuce, shredded
  • ½ cup cucumber, diced
  • ½ cup cherry tomato
  • 3 Tbsp. red onions, sliced
  • ¼ cup sweet red pepper
  • ¼ cup greek olives
  • ¼ cup banana peppers or pepperoncinis (I was out)
  • 1 oz feta cheese, light
  • 8oz Sundried Tomato Basil Chicken (Trader Joe's)
  • Dressing:
  • 1 Tbsp. extra virgin olive oil
  • 4 Tbsp. red wine vinegar
  • ¼ tsp. garlic powder
  • ¼ tsp. oregano
  • ¼ tsp. basil
  • ¼ tsp. ground black pepper
  • ¼ tsp. salt
  • ¼ tsp. onion powder
  • ¼ tsp. Dijon mustard
Instructions
  1. Heat Grill on medium heat and cook chicken till done. About 5 to 7 minutes per sides. If not using Sundried Tomato & Basil Chicken, marinate boneless chicken breasts in the greek dressing or your favorite balsamic dressing for at least 1 hour.
  2. Assemble the salad; evenly divide ingredients between two plates. Start with romaine lettuce, cucumber, onions, bell pepper, cherry tomatoes, greek olives, banana peppers, chicken and cheese.
  3. For dressing: Add all the ingredients together, whisk until combined. Refrigerate until ready to use.
  4. Add 2 Tablespoons of dressing per salad
Notes
Calories per salad: 222, Fat: 2.6, Cholesterol: 71.5, Sodium: 756, potassium: 622, Carbs: 19, Fiber: 4.8, Sugar: 2.7, Protein: 32.7

Dressing makes ⅓ cup - Calories per 2 Tablespoons: 40, Fat: 4.5, Cholesterol: 0, Sodium: 203, Carbs: 0, Sugar: 0, Protein: 0
Nutrition Information
Serving size: 1 salad
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2012/06/13/my-big-fat-greek-salad/