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Shepherd's Salad
Shepherd's Salad
1 Review
From: EatingWell Magazine, July/August 1995
This simple salad of chopped summer vegetables and herbs is typical of country salads served throughout the Mediterranean. It is best served right after mixing, but if you wish to make the salad ahead, add the tomatoes just before serving. Serve with warm pita bread.
- By: Patsy Jamieson
Ingredients 4 servings
for serving adjustment
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 clove garlic, peeled
- ½ teaspoon salt, preferably kosher
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper, to taste
- 2 large vine-ripened tomatoes, peeled, if desired, seeded and diced (2 cups)
- ½ English cucumber, peeled and diced (1½ cups)
- ½ cup coarsely crumbled feta cheese, (2 ounces)
- 1 bunch scallions, (8 scallions), trimmed and chopped
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh parsley
Preparation
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Active
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Ready In
- Crush garlic on a cutting board. Sprinkle with salt, and mash into a paste with the side of a chef's knife. Transfer to a salad bowl. Whisk in lemon juice, oil and pepper. Add tomatoes, cucumber, feta, scallions, mint and parsley and toss gently to mix. Taste and adjust seasonings.
- Per serving: 129 calories; 10 g fat(3 g sat); 3 g fiber; 8 g carbohydrates; 4 g protein; 50 mcg folate; 5 mg cholesterol; 4 g sugars; 1,723 IU vitamin A; 28 mg vitamin C; 103 mg calcium; 2 mg iron; 329 mg sodium; 391 mg potassium
- Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (34% dv)
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, ½ lean meat, 1½ fat
Reviews 1
December 20, 2009
By: EatingWell User
I have been looking for this recipe FOREVER--it is simple and absolutely delicious!!
