Grilled Greek-Salad Skewers

By Jill-4

Nutrition (per serving)
235 cal, 6 g pro, 25 g carb, 4 g fiber, 12.5 g fat, 3.5 g sat fat, 631 mg sodium

Ingredients

• 2 oz feta, cubed
• 2 Tbsp extra virgin olive oil
• 1/2 tsp dried oregano
• 1 lemon, cut into 6 wedges
• 2 slices (1" thick) Italian bread, cut into 16 cubes (1")
• 16 cherry tomatoes
• 1 can (14 oz) artichoke hearts, drained and halved lengthwise
• 1/2 small red onion, cut into 1" cubes
• 20 inner leaves romaine
• 1 small cucumber, sliced
• 12 assorted pitted olives

Preparation

Step 1

1. Soak 8 bamboo skewers (8"-10") in water 30 minutes.
2. Toss together feta, oil, and oregano in bowl. Squeeze 2 lemon wedges over top. Season to taste.
3. Prepare lightly oiled grill for medium heat. Alternately thread bread, tomatoes, artichokes, and onion onto skewers. Coat with olive oil spray and grill, turning carefully, until golden brown (remove before tomatoes begin to fall apart), about 4 minutes. Transfer to plate.
4. Arrange lettuce on 4 plates and top each with 2 skewers. Divide cucumber, olives, and feta mixture among plates. Serve with remaining lemon wedges.