Simply Delicious recipes: Quick and Easy Greek Salad

Quick and Easy Greek Salad

Recipe from: Mairlyn Smith’s new cookbook Healthy Starts Here!

Ingredients:

½ English cucumber

2 cups (500 mL) grape tomatoes, approx 1 pint

¼ cup (60 mL) fresh basil leaves, chiffonade

2 tsp (10 mL) fresh oregano leaves, minced

8 Kalamata olives, pitted and chopped

1 tbsp (15 mL) extra virgin olive oil

1 tbsp (15 mL) red wine vinegar

½ cup (125 mL) crumbled goat’s milk feta cheese, or 2 oz (50 g)

Preparation:

1. Wash cucumber and tomatoes and let drain.

2. Cut the tomatoes in half. Toss into a large bowl.

3. Cut cucumber into quarters and then slice into small pieces the size of the tomatoes and add to the bowl.

4. Add basil, oregano, and olives to the bowl.

5. Drizzle with oil and vinegar and toss.

6. Sprinkle with cheese, toss and serve.

Nutritional Information:

Makes – 4 cups (1 L)

One serving = 1 cup (250 mL)

One serving contains:

109 Calories

8.3 g Total fat, 2.8 g Sat Fat, 0 g Trans Fat

303 mg Sodium

6.9 g Carbs,

2 g Fibre

2.8 g Sugars

4 g Protein

Diabetes Food Choice Values Per Serving: ½ Carbohydrate, ½ Meat and Alternatives, 1 ½ Fats