Greek Dinner Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This main-dish salad works well with many variations - change the fresh herbs, beans, and cheese to use what you have on hand.

Ingredients

• 1/4 cup coarsely chopped fresh parsley
• 3 tablespoons coarsely chopped fresh dill
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 6 cups shredded romaine lettuce
• 3 cups chopped tomato
• 1 cup thinly sliced red onion
• 3/4 cup (3 ounces) crumbled feta cheese
• 1 tablespoon capers
• 1 cucumber, peeled, quartered lengthwise, and thinly sliced
• 1 (19-ounce) can chickpeas, rinsed and drained
• 6 (6-inch) whole wheat pitas, each cut into 8 wedges

Directions

1. Combine first 5 ingredients in a large bowl; stir with a whisk.
2. Add lettuce and next 6 ingredients; toss well.
3. Serve with pita wedges.

Yield: 6 servings (serving size: 2 cups salad and 8 pita wedges)