Greek Chopped Salad with Feta & Olives
4
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Update your old favorite Greek salad with this colorful, crunchy version. Yellow and orange peppers add both color and crunch to this refreshing salad. Other fresh vegetables, including cucumber, chick peas, scallions, grape tomatoes, black olives, and red onions enhance the flavor of this salad. A simple salad dressing brings out the delicious, natural taste of the fresh vegetables. Serve this delicious Greek Salad with fresh pita bread salads. For a heartier salad, serve chicken or grilled beef or lamb over the salad.
Ingredients
Reduced sodium chicken broth
3 Tbsp
Red wine vinegar
2 Tbsp
Honey
2 tsp
Dijon mustard
1 tsp
Kosher salt
½ tsp
Black pepper
¼ tsp
Olive oil
2½ Tbsp
Shallot
2 Tbsp, chopped, minced
Dill
1 Tbsp, minced (plus extra for garnish)
Jarred minced garlic
1 tsp
English cucumber
1 medium, diced
Yellow bell pepper
1 medium, seeded, diced
Orange bell pepper
1 medium, seeded, diced
Grape tomatoes
2 cup(s), halved
Celery
1 cup(s), chopped, chopped
Canned chickpeas (low sodium)
1 cup(s), rinsed and drained
Red onion
½ cup(s), chopped, or diced
Romaine lettuce
8 cup(s), thinly sliced
Crumbled feta cheese
¾ cup(s)
Olives
20 olive(s), large, Kalamata, chopped
Instructions
1
Whisk together broth, vinegar, honey, mustard, garlic, salt and pepper in a medium bowl. Slowly drizzle in oil, whisking constantly, until mixture is thick and creamy; stir in shallots, dill and garlic.
2
Combine cucumber, peppers, tomatoes, celery, chickpeas and onions in a large bowl; toss well with vinaigrette.
3
To serve, spoon 1 heaping c chopped salad over 1 c romaine on each serving plate; garnish each with 1 1/2 Tbsp feta, 1 1/2 Tbsp olives and some dill.
4
Serving size: 1 salad
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