Greek Salad

Servings = 2 | Serving size = 1 dinner sized salad

This recipe multiplies well by 2, 3 or 4. The dressing will keep well in the refrigerator for about 4 days, while other ingredients can be prepared the night before.

2 – 4 ounce	Japanese eggplant (cut into 1 inch cubes)
	spray olive oil
1 ounce	feta cheese (crumbled)
1 Tbsp.	extra virgin olive oil
2 Tbsp.	fresh Italian parsley (minced)
1/2 tsp.	dried oregano
1/8 tsp.	salt
3 Tbsp.	1% milk
1 medium	cucumber (peeled, seeded and sliced)
1/4	yellow bell pepper (seeded and julienned)
4 cups	romaine lettuce (chopped)
12	black olives (not oil cured)

Place a large non-stick skillet in the oven and preheat to 325°F.

After the oven is hot spray the pan with olive oil and add the eggplant cubes. Spray lightly with olive oil and return to the oven. Cook for about twenty minutes. Check the eggplant about every five minutes tossing to coat with the oil. Spray lightly with more oil if needed. Remove and let cool.

Place the feta cheese, oil, parsley, oregano, salt and milk in a blender and puree until smooth. Place the dressing in the refrigerator to chill while preparing the vegetables.

After the lettuce is chopped, divide it between two plates and sprinkle the olives and roasted eggplant over the salad. Top with the cucumbers and peppers. Divide the dressing equally between the two salads and serve.

Nutrition Facts

Serving size: About 3 cups salad | Servings: 2

Calories 256 | Calories from Fat 117

Amount Per Serving (% Daily Value)

Total Fat 13g (20%) | Saturated Fat 4g (20%)

Cholesterol 13mg (4%) | Sodium 505mg (21%)

Total Carbohydrates 31g (10%) | Dietary Fiber 6g (24%) | Protein 9g

Vitamin A 82% | Vitamin C 856% | Calcium 21% | Iron 22%