GREEK SALAD FROM THE BIGGEST LOSER WEBSITE

By bjnelson55

Extremely light and lemony, this is one of Chef Devin Alexander's all-time favorite recipes for eating lots of veggies.

Ingredients

• 3 tablespoons minced fresh parsley leaves
• 4 pitted kalamata olives, minced
• 1 clove garlic, minced
• 4-5 tablespoons lemon juice, preferably fresh-squeezed, divided
• 1/2 medium cucumber, seeded and chopped
• 1/2 medium red or orange bell pepper, chopped
• 1 medium tomato, seeded and chopped
• 1/3 cup finely-chopped red onion
• 1 ounce (heaping 1/4 cup) crumbled reduced-fat feta cheese, divided
• 1 small (4 ounce) grilled chicken breast, sliced (optional)

Preparation

Step 1

In a serving bowl, combine the parsley, olives, and garlic. Whisk in 4 tablespoons of lemon juice. Add the cucumber, bell pepper, tomato, onion and 3 tablespoons of the cheese. Toss to coat the ingredients with the dressing. Taste and add 1 tablespoon more lemon juice, if desired. Scatter the chicken over the salad, if desired. Top with the remaining cheese.

Makes 1 entrée salad if served with chicken or 2 side salads without.

1 serving (1/2 recipe without chicken) has: 106 calories, 5 g protein, 15 g carbohydrates, 4 g fat, 1 g saturated fat, trace polyunsaturated fat, 2 g monounsaturated fat, 5 mg cholesterol, 3 g fiber, 315 mg sodium