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Mediterranean Greek Salad II
The way a Greek salad should be, without lettuce.
4 oz feta cheese
1 dash pepper
1 dash salt
2 tbsps basalmic vinegar
1 tbsp olive oil
10 large kalamata olives
1 cucumber, sliced into 1/4" chunks
1 small red onion, chopped large
4 plum roma tomatoes
1 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> sweet 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.
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