Special Diets

Big Fat Greek Salad

• From: The Sugar Solution Cookbook

Ingredients

• 2 Tbs olive oil

• 1 Tbs lemon juice

• 1 Tbs red wine vinegar

• 1/2 tsp dried oregano, crumbled

• 1/2 tsp freshly ground black pepper

• 2 large red tomatoes (1 pound), cut into chunks

• 1 can (15 ounces) chickpeas, rinsed and drained

• 2 cups hothouse cucumber chunks

• 1/2 cup thinly sliced red onion

• 1/2 cup coarsely chopped fresh flat-leaf parsley

• 8 kalamata olives, pitted and sliced

• 4 cups torn mixed dark-hued greens, such as escarole and romaine lettuce, or use all romaine

• 4 oz feta cheese, chopped

With a nod to the heart-healthy cuisine enjoyed by our Mediterranean friends, this robust salad is loaded with monounsaturated fats and fiber.

Directions

• In a large salad bowl, mix the oil, lemon juice, vinegar, oregano, and pepper with a fork.
• Add the tomatoes, chickpeas, cucumber, red onion, parsley, and olives. Toss to mix well. If you have time, let marinate for 15 minutes.
• Add the greens and feta and toss again.