Greek Salad
Authorlisawww.fitnessmagazine.com
1 pint grape tomatoes, halved lengthwise
½ seedless cucumber, quartered lengthwise and cut into ¼-inch pieces
1 yellow bell pepper cut into ¼-inch pieces
1 cup canned cannellini beans, rinsed and drained
½ small red onion, diced
2 ounces reduced-fat feta, cubed
¼ cup pitted Kalamata olives, halved
¼ cup chopped fresh mint
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tsp minced fresh garlic
1 tsp honey
½ tsp Dijon mustard
¼ tsp dried oregano
¼ tsp salt
1/8 tsp freshly ground black pepper
1
Combine tomatoes, cucumber, bell pepper, beans, onion, feta, olives and mint in a large serving bowl
2
In a small bowl, whisk together oil, vinegar, lemon juice, garlic, honey, mustard, oregano, salt and black pepper.
3
Pour over the vegetables; toss well.
4
Season with additional salt and black pepper to taste; serve.
CategorySalads
Ingredients
1 pint grape tomatoes, halved lengthwise
½ seedless cucumber, quartered lengthwise and cut into ¼-inch pieces
1 yellow bell pepper cut into ¼-inch pieces
1 cup canned cannellini beans, rinsed and drained
½ small red onion, diced
2 ounces reduced-fat feta, cubed
¼ cup pitted Kalamata olives, halved
¼ cup chopped fresh mint
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tsp minced fresh garlic
1 tsp honey
½ tsp Dijon mustard
¼ tsp dried oregano
¼ tsp salt
1/8 tsp freshly ground black pepper
Directions
1
Combine tomatoes, cucumber, bell pepper, beans, onion, feta, olives and mint in a large serving bowl
2
In a small bowl, whisk together oil, vinegar, lemon juice, garlic, honey, mustard, oregano, salt and black pepper.
3
Pour over the vegetables; toss well.
4
Season with additional salt and black pepper to taste; serve.
