Greek Vegetable Salad

With this slimmed-down version, Greek salad can fit into almost any diabetic meal plan.

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  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Start to Finish: 30 mins
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Greek Vegetable Salad
Ingredients
2
cups chopped tomatoes
1
cup chopped cucumber
1/2
cup chopped yellow, red, or green sweet pepper
1/4
cup chopped red onion
1 1/2
teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1
teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
2
tablespoons white balsamic vinegar or regular balsamic vinegar
2
tablespoons olive oil
 
Leaf lettuce (optional)
1/2
cup crumbled reduced-fat feta cheese (2 ounces)
Directions
  1. In a large bowl combine tomatoes, cucumber, sweet pepper, red onion, thyme, and oregano. For dressing, in a small bowl whisk together balsamic vinegar and olive oil. Pour dressing over vegetable mixture. Toss gently to coat.
  2. If desired, line a serving bowl with lettuce; spoon in vegetable mixture. Sprinkle with feta cheese. Makes 8 (1/2-cup) servings.
Nutrition Facts (Greek Vegetable Salad)
    Per serving:
  • 65 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 3 mg chol.,
  • 120 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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