INGREDIENTS

INSTRUCTIONS

Cut tomatoes into wedges and then in half. Place in salad bowl. Coarsely
chop cucumber, green pepper, and onion. Add to tomatoes. Combine olive oil,
vinegar, and lemon juice. Season to taste with salt and pepper. Pour over
vegetables. Sprinkle feta cheese, olives, and oregano over top. (If using
dried oregano, rub between palms as you sprinkle on salad.) Toss well. To
serve, spoon into romaine lettuce leaf-lined bowl or toss with torn romaine
leaves.
Exchanges: Fat Exchange -- 1&1/2 Vegetable Exchange -- 1
Calories -- 105 Total Fat -- 7g Saturated Fat -- 3g Cholesterol -- 15mg
Sodium -- 509mg Potassium -- 243mg Carbohydrate -- 7g Protein -- 3g
Recipe for Wednesday, 3/11/98 This week's recipes are from the cookbook
World-Class Diabetic Cooking, featuring more than 200 great-tasting, exotic
dishes from around the globe that are low in fat and calories. You can
order a copy of this and many other cookbooks from our online bookstore or
call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association
MC Formatted & Busted by Barb at Possum Kingdom on 3/26/98
NOTES : 6 servings/Serving size: 1/6 recipe To many, this is known as
kalokerini salata, a Greek summer salad. For others, it is a colorful salad
that may have first been tasted in a local Greek restaurant. It is
wonderful and easy to make, especially when garden vegetables are at their
prime. For best results, always use feta cheese and Kalamata olives.
Recipe by: http://www.diabetes.org/ada/rcptoday.html
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 26,
1998

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