Shepherd's Salad
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. Source: EatingWell Magazine, July/August 1995
Ingredients
Directions
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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.
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Nutrition Facts
Per Serving:
129 calories; 9.6 g total fat; 2.5 g saturated fat; 5 mg cholesterol; 329 mg sodium. 391 mg potassium; 8.3 g carbohydrates; 2.6 g fiber; 4 g sugar; 4.4 g protein; 1723 IU vitamin a iu; 28 mg vitamin c; 50 mcg folate; 103 mg calcium; 2 mg iron; 25 mg magnesium;
Exchanges:
1 vegetable, 1/2 lean meat, 1 1/2 fat
