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Mediterranean Greek Salad II
The way a Greek salad should be, without lettuce.
10 large kalamata olives
4 plum roma tomatoes
1 cucumber, sliced into 1/4" chunks
1 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> sweet pepper
4 oz feta cheese
1 small red onion, chopped large
1 tbsp olive oil
2 tbsps basalmic vinegar
1 dash salt
1 dash pepper
Cut, chop or dice in to bite size chunks the tomatoes, peppers (use one color or mix it up), cucumber and onion and place in large bowl.
Add olives and crumbled feta cheese (low fat if available).
Separately make the dressing by combining the olive oil and balsamic vinegar with salt and pepper (to taste) and shake well.
Pour dressing over salad and toss to blend.
Note: experiment with different olive oils and balsamic vinegars for a different taste each time.
in 1 serving of Mediterranean Greek Salad II.
, 27% carbs, 14% protein.
Calorie Counter 100% Free
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