photo credit: The Gifted Photographer
Ingredients for 6 servings:
* 2 ripe tomatoes, sliced
* 1 green bell pepper, seeded and thinly sliced
* 1 cucumber, peeled, thinly sliced
* 2 scallions, white part only and 7.5 inches of green, thinly sliced diagonally
* 1 / 4 cup (15 g) parsley leaves, coarsely chopped
* (30 g) feta cheese, crumbled
* 3 tablespoons (45 ml) freshly squeezed lemon
2 tablespoons (30 ml) olive oil extravergne
* 1 / 4 teaspoon oregano (1.25 ml)
* 6 crisp leaves of lettuce of Romagna, cut into pieces of 2.5 cm
Method:
1. Arrange the tomatoes, peppers, cucumber, scallions, parsley and feta cheese in a large bowl.
2. In a small bowl, mix together the lemon juice, olive oil and oregano. Pour the mixture onto the vegetables and stir slightly.
3. Divide the lettuce salad plates 6. Cover the salad with vegetables and serve.
Nutritional information (approximate) per serving:
* Fat
6 g in 1.3 g saturated fat
* Carbohydrates
6 g
* Calories
83 calories (59% calories from fat)
* Proteins
3 g
* Fibre
2 g
* Cholesterol
3 mg
* Sodium
133 mg
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