HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules.

Most Popular
Articles

Viewed

Commented

Greek Salad Lunch Salad Recipe

Cookstr
Course: Cold Appetizer, Main Course
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Moderate
  • Print
  • Bookmark
  • Recommend
Greek Salad Lunch Salad

Photo by:

There is something appealing about a crisp Greek salad. I think it’s the way the feta cheese turns creamy once everything is tossed with the vinaigrette. A sliver of radicchio intensifies the colors, and parsley adds that garden-fresh flavor I love. Feta sold loose in brine is much better than the feta that’s sold in a sealed package; you can find it in the cheese department of the supermarket or in cheese shops. Romaine hearts make a great salad green. Any extra dressing can be covered and refrigerated for 3 or 4 days.

Yield: Serves 2 for Lunch, or 4 as a side or appetizer salad

INGREDIENTS

For the salad:

  • 1 thin French baguette, cut into ½-inch-thick slices (2 cups)
  • 2 tablespoons olive oil
  • 2 romaine lettuce hearts
  • ½ cup finely slivered inner radicchio leaves
  • ½ cup diced seedless cucumber (¼-inch dice)
  • 1 ripe tomato, cut into thin wedges; or 1 cup teardrop tomatoes, halved lengthwise
  • ¼ cup thinly slivered red onion
  • 4 ounces fresh feta cheese, cut into ½-inch cubes
  • 2 tablespoons chopped fresh flat-leaf parsley leaves

For the dressing:

  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons extra virgin olive oil

to finish:

  • Salt and freshly ground black pepper, to taste
  • Finely grated zest of 1 lemon
  • Juice of ½ lemon

Directions

1. Preheat the oven to 350°F.

2. Place the bread slices in a bowl, sprinkle the olive oil over them, and toss. Spread the slices out in a single layer on a baking sheet, and bake until golden brown, about 20 minutes. Set them aside.

3. Separate the romaine lettuce leaves, discarding any tough or bruised leaves. Rinse the leaves under cold running water, drain them well, and pat them dry. Tear the leaves into pieces.

4. Place the romaine in a large salad bowl, and add the radicchio, cucumber, tomato, onion, feta, and parsley.

5. Prepare the dressing: Whisk the vinegar, mustard, and salt and pepper together in a small bowl. Whisking constantly, slowly drizzle in the olive oil; continue whisking until the dressing has thickened slightly.

6. Just before serving, season the salad with salt and pepper, and drizzle it lightly with the dressing. Sprinkle the lemon zest and juice over the salad, and toss. Toss in the croutons. Serve immediately.


© 2008 Sheila Lukins
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings.

Nutritional information is based on 1/4 teaspoon added salt per serving.

364kcal (18%)
269mg (27%)
88mg (147%)
1421mcg RAE (47%)
963mg
65mg
11g
7g
8g
28g
25mg (8%)
1112mg (46%)
7g (34%)
25g (38%)
5mg (25%)

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% every day when dining at participating Denny's restaurants.

Outback Steak

Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.

McCormick and Schmicks (McCormick and Schmicks)

Members save 10% every day when dining at McCormick and Schmick's.

Member Benefits

Members receive exclusive member benefits & affect social change. Join Today