Greek Salad with Thyme Vinaigrette - 10g Carbs, 3.9g Fiber, 4.6g Sugar
From: www.vegetablegardener.com - Susan Belsinger, contributor
This recipe is from the first book that I coauthored with Carolyn Dille, Cooking with Herbs (Van Nostrand Reinhold, 1981), and it is as good now as it was then. This is one of those tried-and-true old standbys—easy to make and great to take to a potluck—everyone always loves it. It is fresh and tasty and crunchy anytime, however in winter it brightens a meal of soup or stew with some good bread to accompany. If you need to substitute dried thyme for fresh, use about 2 teaspoons crumbled leaves.
1 1/2 lb green cabbage, shredded
1 medium red onion, halved and sliced thin
6 oz Kalamata olives, pitted and halved
8 oz Feta cheese, crumbled
About 1/4 to 1/3 cup olive oil (1/4 cup used for nutrition)
About 3 Tbsp lemon juice OR red or white wine vinegar
2 Tbsp chopped thyme leaves
1 tsp salt
1 medium bunch spinach (4 cups used for nutrition)
Freshly ground black pepper
Toss the cabbage, onion, olives, and cheese together in a large bowl.
Whisk the olive oil, vinegar or lemon juice, chopped thyme leaves, and
salt together and toss the vinaigrette with the salad. Let the salad
stand at cool room temperature for at least an hour, or up to 4 hours.
Adjust the seasoning if necessary.
Refrigerate the salad for about 30 minutes before serving. Wash and
stem the spinach. Just before serving, toss the spinach with the salad
and season with pepper.
Nutrition From: www.caloriecount.about.com
Servings: 8
Serving Size: 184 g
Nutrition per Serving:
188 Calories, 133 Calories from Fat, 14.8g Total Fat, 5.5g Saturated Fat,
0g Trans Fat, 25mg Cholesterol, 826mg Sodium, 10g Total Carbs,
3.9g Dietary Fiber, 4.6g Sugars, 6.1g Protein
Vitamin A 46% - Vitamin C 69% - Calcium 23% - Iron 16%
Nutrition Grade: B+
Good points:
High in calcium
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
Bad point:
High in saturated fat
High in sodium
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