Big Fat Greek Salad With White Beans, Kalamata Olives and Feta |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I prefer this meatless, but you may also add tuna if you want - either 2 well-drained cans or a seared tuna steak. From Shape Magazine (June 2005) Ingredients:
2 tablespoons red wine vinegar |
2 teaspoons olive oil |
1/2 teaspoon dried oregano |
1/4 teaspoon ground black pepper |
4 cups romaine lettuce, cut into 1 inch ribbons |
1 cup carrot, shredded |
1 cup cucumber, cut into 1/2 inch cubes |
1 cup tomato, cut into 1/2 inch cubes |
1 (15 ounce) can white beans, rinsed and drained |
1/3 cup feta cheese, crumbled |
20 kalamata olives, pitted |
1 cup herbed croutons |
Directions:
1. Whisk together vinegar, oil, oregano, and pepper in a large bowl.
2. Add lettuce, carrots, cucumber, tomato, beans, and feta; toss.
3. Either divide into 4 small bowls or keep in one large one.
4. Top with olives and croutons.
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