1 stalk of celery chopped
1 mdm cucumber
1mdm red pepper
1mdm yellow pepper
4 spears of Asparagus
1 mdm tomotoe chopped
1/3 cup crumbled Feta Cheese
7 pitted Black olives sliced
2 oz Pasta (I used Chickpea pasta)
- Cut vegetables to desired thickness.
- Add Feta, olives & pasta.
- Add dressing recipe below and let the flavors mingle in the fridge.
Nutrition: 114 cal, 3.4g fat, 6.8g protein, 16.3g carbs
Greek Salad Dressing
4 tbsp of Extra Virgin Olive Oil
2 tbsp Red wine vinegar
1 clove garlic crushed
1 tsp fresh lemon (or more to taste)
Salt & Pepper to taste
1 tsp fresh Marjoram (1/2 tsp dried)
1 tsp fresh Oregano (1/2 tsp dried)
1 tsp Dijon mustard
Add all ingredients to jar and shake or blender to mix.
Add desired amount to salad. I had enough for 2 salads.
Nutrition for ½ recipe: 197 cal, 21g fat, 1.6g carbs, .3g Protein
Sherry Morton-Jibb RYT, PTS owner of Sher-Fit Personal Training & and co-owner of Balanced Motion Pilates & Yoga