Greek Chopped Salad

Greek Chopped Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Serves 2

  • ¾

    Tbsp reduced-sodium chicken broth

  • ½

    Tbsp red wine vinegar

  • ½

    tsp honey

  • ¼

    tsp Dijon Mustard

  • ¼

    tsp kosher salt

  • ¼

    tsp black pepper

  • ¾

    Tbsp olive oil

  • ½

    Tbsp uncooked shallot(s), minced

  • ¼

    Tbsp dill, minced (plus extra for garnish)

  • ¾

    tsp minced garlic

  • ¼

    medium English cucumber(s), diced

  • ¼

    medium yellow pepper(s), seeded, diced

  • ¼

    medium orange bell pepper, seeded, diced

  • ½

    cup(s)grape tomatoes, halved

  • ½

    cup(s)uncooked celery, chopped

  • ¼

    cup(s)canned drained chickpeas, rinsed and drained

  • cup(s), chopped uncooked red onion(s), or diced

  • 2

    cup(s)romaine lettuce, thinly sliced

  • 5

    large olive(s), Kalamata, chopped

  • 2

    oz President Cheese, Feta, Fat Free

Directions

Whisk together broth, vinegar, honey, mustard, garlic, salt and pepper in a medium bowl. Slowly drizzle in oil, whisking constantly, until mixture is thick and creamy; stir in shallots, dill and garlic. Combine cucumber, peppers, tomatoes, celery, chickpeas and onions in a large bowl; toss well with vinaigrette. To serve, spoon 1 heaping c chopped salad over 1 c romaine on each serving plate; garnish each with 1 1/2 Tbsp feta, 1 1/2 Tbsp olives and some dill. Serving size: 1 salad


Nutrition

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