Rachel's Filling Greek Salad

Rachel's Filling Greek Salad
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 396.6
  • Total Fat: 12.2 g
  • Cholesterol: 62.5 mg
  • Sodium: 1,210.9 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 7.5 g
  • Protein: 41.0 g

View full nutritional breakdown of Rachel's Filling Greek Salad calories by ingredient


Introduction

This salad is meant to be a main course; it also makes two generous servings as a side salad.

You can reduce the olives or feta in order to lower the sodium content of the salad.

The peppadew peppers are pickled sweet/hot peppers. You could substitute pepperoncinis, but the salad will lack some sweetness.

Try to use the white pepper if you can; it allows you to get away with less salt in the dressing because it increases your perception of saltiness. This salad is meant to be a main course; it also makes two generous servings as a side salad.

You can reduce the olives or feta in order to lower the sodium content of the salad.

The peppadew peppers are pickled sweet/hot peppers. You could substitute pepperoncinis, but the salad will lack some sweetness.

Try to use the white pepper if you can; it allows you to get away with less salt in the dressing because it increases your perception of saltiness.
Number of Servings: 1

Ingredients

    Dressing:

    1 large clove garlic, crushed and roughly chopped
    1/4 C. nonfat plain yogurt
    1/2 tsp. extra virgin olive oil
    pinch salt
    dash white pepper
    dash tabasco
    1/2 tsp fresh minced dill (optional)

    Salad:
    3 oz. cubed cooked chicken breast
    1/2 C. reduced-sodium garbanzo beans (chickpeas)
    1/2 red bell pepper, finely chopped
    3 pickled peppadew peppers, finely chopped
    2 Greek or Spanish olives, pitted, sliced
    1/4 C. crumbled reduced-fat feta cheese

    2 C. red-leaf lettuce, torn
    2 C. mixed herb salad (such as Earthbound Farm Organics)
    handful fresh basil, torn
    handful fresh mint, torn

Directions

Mix the dressing ingredients and set aside.

Wash and dry the greens and mix them together with the basil and mint in a large salad bowl.

Top the greens with the other salad ingredients, ending with the feta cheese and olives.

Spoon the dressing over the top of the salad and enjoy!


Number of Servings: 1

Recipe submitted by SparkPeople user RACHELRHF.