A perfect tasty and crispy side to most meat–based dishes!
Preparation Time: 15 minutes
Serves 4
- 1 head cos or butter leaf lettuce, rinsed and drained
- 1 medium green capsicum, thinly sliced
- 2 vine ripened tomatoes, cut into about 8 wedges
- ¼ cup stoned, sliced black olives, Kalamata or similar oil-cured olives (optional)
- ¼ cup reduced fat crumbled feta cheese
For The Dressing
- ¼ cup fresh lemon juice
- 3 teaspoons olive oil
- 1 teaspoon chopped fresh oregano
- Black pepper to taste
Method
- To prepare the dressing, combine lemon juice, oil, oregano in a small bowl and mix well. Season with black pepper. Set aside.
- Dry lettuce in a salad spinner or with paper towel. Tear into bite-sized pieces into a large salad bowl. Add capsicum, tomatoes, olives and feta.
- Pour the dressing over the salad. Toss gently to coat. Serve with the Grilled Chicken Brochettes for a tasty summer meal.
Nutrition Tip
- Feta is lower in fat than most other cheeses. To reduce the sodium content, soak briefly in skim milk, before adding to salad.
- Salad greens are a good source of beta-carotene and Vitamin C. Greens should be mixed with dressing at the last moment to prevent wilting, and should be mixed gently, as they are delicate.
- Only 90 cals/378 kJ per serving.