Heartburn Diet Recipe #60- Greek Salad
Greek Salad
The dressing will keep well in the refrigerator for about 4 days. Other ingredients can be prepared the night before.
Serve with a whole wheat pita or gluten-free roll and 1/2 ounce semi-soft goat cheese.
Cooking Time = 30 Minutes
Ingredients
8 ounces Japanese eggplant (cut into 1 inch cubes)
spray olive oil
1 ounce feta cheese (crumbled)
1 Tbsp extra virgin olive oil
2 Tbsp flat leaf parsley (minced)
1/2 tsp dried oregano
3 Tbsp 2% milk
1 medium cucumber (peeled, seeded and sliced)
1/4 yellow bell pepper (seeded and julienned)
4 cups romaine lettuce (chopped)
12 black olives (not oil cured)
2 small whole wheat pita bread rounds
Preparation
Place a large non-stick skillet in the oven and preheat to 325°F.
After the oven is hot spray the pan with olive oil and add the eggplant cubes. Spray lightly with olive oil and return to the oven. Cook for about twenty minutes. Check the eggplant about every five minutes tossing to coat with the oil. Spray lightly with more oil if needed. Remove and let cool.
Place the feta cheese, oil, parsley, oregano and milk in a blender and puree until smooth. Place the dressing in the refrigerator to chill while preparing the vegetables.
After the lettuce is chopped, divide it between two plates and sprinkle the olives and roasted eggplant over the salad. Top with the cucumbers and peppers. Divide the dressing equally between the two salads and serve.
Servings = 2 | Serving size =1 dinner salad
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
Nutritional Analysis:
Amount Per Serving
Calories 305
Calories from Fat 136
Total Fat 16g
Cholesterol 16mg
Sodium 793mg
Total Carbohydrates 36g
Protein 10g
Potassium 886 mg
Magnesium 80 mg
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