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Greek salad

Preparation time: 20 minutes

2 large tomatoes, thickly sliced
1 medium cucumber (about 7 inches long), thinly sliced
1 small onion, thinly sliced and separated into rings
1/3 cup Kalamata olives
2 teaspoons capers
1/4 cup chopped parsley
1/4 cup crumbled reduced-fat Feta cheese

Dressing:
1 clove garlic, crushed (or 1 teaspoon bottled garlic)
1/4 teaspoon black pepper
1/2 cup fresh-squeezed lemon juice
3 tablespoons extra virgin olive oil

Combine tomato slices, cucumber slices, and onion rings on a large platter or in a large bowl. Top with olives, capers, parsley, and crumbled Feta.

Place garlic, pepper, and lemon juice in a food processor or blender and pulse 4 times. With the food processor or blender running (hold lid partially over top of blender to keep ingredients from splashing out), carefully pour oil in a slow, steady stream, processing until smooth. Pour dressing over salad and serve (if salad is in a bowl, toss gently to coat).

Yield: 6 servings
Serving Size: 1/6 of salad

Nutrition Facts

Per Serving:
  Calories: 130
  Carbohydrate: 8 g
  Protein: 2 g
  Fat: 10 g
  Saturated fat: 2 g
  Sodium: 220 mg
  Fiber: 2 g
  Exchanges per serving: 2 nonstarchy vegetable, 2 fat
  Carbohydrate choices: 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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