Greek Salad - Quinoa Tabbouleh Variation

Serves: 1
WW pp: 6

Greek Salad Ingredients

2 TBSP red-wine vinegar
1 tsp chopped fresh oregano or parsley
1 tsp olive oil
1/8 tsp salt
1 small tomato, chopped
1/2 green bell pepper, chopped
1/2 small cucumber, seeded and chopped
1/4 small red onion, thinly sliced
2 TBSP reduced-fat crumbled feta cheese

Directions:

Combine vinegar, oregano, olive oil, and salt in large bowl; add tomato, bell pepper, cucumber, and onion; toss to mix well. Sprinkle with cheese.


Quinoa Tabbouleh Variation:

Add 1/3 cup cooked quinoa, 2 thinly sliced scallions, 2 TBSP chopped fresh mint, and 1 TBSP lemon juice to the salad.


From: Fruits and Veggies A-Z


I served this salad with chicken breast sauteed in olive oil and seasoned with salt, pepper, oregano, dried basil, and dried thyme.