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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Chicken broth smooths out vinegar's tartness so less oil is needed. Ingredients:
1/4 cup red wine vinegar |
1/4 cup olive oil |
1/4 cup fat-free reduced-sodium chicken broth |
2 teaspoons sugar |
1/2 teaspoon salt |
1 1/2 teaspoons dried oregano |
1/2 teaspoon pepper |
1/2 head iceberg lettuce, torn |
4 to 5 endive leaves, torn |
1/2 cucumber, thinly sliced |
1 tomato, cut into wedges |
1/4 cup chopped green bell pepper |
3 green onions, chopped |
4 radishes, sliced |
1/4 cup crumbled feta cheese |
6 kalamata olives, chopped |
Directions:
1. Whisk together first 7 ingredients in a large bowl. Add lettuce and remaining ingredients, tossing to coat.
2. Note: The fat percentage appears to be high because fat (oil, cheese, and olives) provides most of the calories in the recipe. Salad vegetables have very few calories.
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