California Greek Salad

This recipe is shared with permission from For Good Measure. Jennifer Shun is a writer, skilled home cook, and mother of a daughter living with type 1 diabetes. She shares her recipe development, food styling, and photography passions on her diabetic lifestyle blog forgoodmeasure.com.

Yield: 12, Size: 1.5 cups

Ingredients:

• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• ¼ teaspoon salt
• 12 cups mixed lettuce
• 2 cups cucumber, chopped
• 1 cup red pepper, chopped
• ½ cup red onion, chopped
• ½ cup kalamata olives
• ¼ cup red wine vinegar
• 1 tablespoon dijon mustard
• 2 teaspoons garlic, minced
• 2 teaspoons oregano, dried
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup olive oil
• 1 cup feta
• ¼ cup oregano, fresh

Directions:

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment.
2. Toss cherry tomatoes in olive oil, spreading on prepared baking sheet. Sprinkle with salt.
3. Roast for 20 minutes, until skins blister and burst. Let cool.
4. Rinse and drain lettuce, placing in a shallow bowl.
5. Add cucumber, red pepper, red onion and olives.
6. Whisk red wine vinegar, dijon, garlic, oregano, salt and pepper in small bowl until well combined. Slowly whisk in olive oil until emulsified.
7. Drizzle dressing over salad mixture. * Top with feta and fresh oregano.

Naturally low-carb & gluten-free

* Dress to desired taste — leftover dressing will keep for one week refrigerated. Bring to room temperature & whisk before re-serving.

Nutritional Information for 1 Serving: 

Calories: 150, Fat: 13g, Carbs: 4g, Fiber: 1g, Sugars: 2g, Protein: 2g