(makes 6 servings)
|2||ripe tomatoes, sliced|
|1||green bell pepper, seeded and thinly sliced|
|1||cucumber, peeled, seeded, and thinly sliced|
|2||scallions, white part and 3 inches (7.5 cm) green, thinly sliced on the diagonal|
|1/4||cup (15 g) chopped flat-leaf parsley|
|2||ounces (30 g) low fat feta cheese, crumbled|
|3||tablespoons (45 ml) fresh lemon juice|
|2||tablespoons (30 ml) olive oil|
|1/4||teaspoon (1.25 ml) crushed dried oregano|
|6||crisp inner leaves of romaine lettuce, cut into 1-inch (2.5 cm) pieces|
- Place the tomatoes, bell pepper, cucumber, scallion, parsley, and feta cheese in a large bowl.
- In a small bowl, whisk together lemon juice, olive oil, and oregano. Pour over vegetable mixture and lightly toss.
- Divide lettuce between 6 salad plates. Top with the salad mixture and serve.
|Per serving:||83 calories (59% calories from fat), 3 g protein, 6 g total fat (1.3 g saturated fat), 6 g carbohydrates, 2 g dietary fiber, 3 mg cholesterol, 133 mg sodium|
|Diabetic exchanges:||1/2 carbohydrate (vegetable), 1 fat|