Mediterranean Harvest Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups cooked and cooled quinoa or bulgar 1/2 cup tomato, chopped1/2 cup cucumber, chopped1/2 red onion, diced1/2 cup kalamata olives, diced1 cup crumbled feta cheese1/2 cup greek dressing (e.g. Gazebo Room Lite Greek dressing, or homemade)
Prepare quinoa or bulgar and allow to cool completely. I prefer to seed my cucumber and tomato, so this is an option as you chop your veggies. Dice/chop all veggies, and combine in a large bowl. Add dressing and cheese. Stir in cooled quinoa or bulgar. Chill for at least 2 hours, but overnight gives the best results. I eat it as a main meal to stay on track, but it is a great dish to share at a cookout!
Makes approximately 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JEM0622.
Makes approximately 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JEM0622.
Nutritional Info Amount Per Serving
- Calories: 267.5
- Total Fat: 14.5 g
- Cholesterol: 22.3 mg
- Sodium: 615.7 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 0.8 g
- Protein: 8.0 g
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