Greek Salad
5.23
Net Carbs
2.15
Protein
13.06
Fat
1.34
Fiber
150.92
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 3 tablespoons Fresh Lemon Juice
- 1/2 cup chopped Red Onions
- 4 plums Tomatoes
- 2 cups Arugula Lettuce
- 1/3 cup, crumbled Feta Cheese
- 3/4 cup chopped Bell Peppers
- 3/4 cup, pared, chopped Cucumber (Peeled)
- 4 tablespoons Extra Virgin Olive Oil
- 20 each Kalamata Olives
Directions:
Instead of including chunks of feta in this classic salad, I’ve used it in the dressing to reduce the carbs a bit. Greek feta is usually a lot softer and creamier than other kinds. You can prepare the dressing up to a week in advance and refrigerate it. Make this appetizer into an entrée by topping it with a piece of seared salmon or grilled chicken. I also enjoy it with Great Northern white beans. Substitute spinach for arugula, if you prefer. Use a hot house cucumber; it doesn't require peeling or de-seeding.
- In a blender, purée the feta, 2 tablespoons of the feta brine, lemon juice and olive oil. Dice the tomato, cucumber, onion and bell pepper.
- In a salad bowl, mix together the tomato, cucumber, onion, bell pepper and pitted/quartered olives. Add oregano, feta cheese dressing and salt and mix well. Add arugula and toss gently to avoid bruising it.
This recipe was created for Atkins by chef Mike Isabella.
