Serves 4
Recipe from Everyday
Food Great Food Fast by Martha Stewart
Husband-Tested
in Alice’s Kitchen
Cold crisp lettuce and cucumber
lightly coated with a flavorful vinaigrette and tossed with salty olives and
feta cheese. What’s not to like? Serve
this tasty salad with Balsamic Chicken with Baby Spinach and Couscous for a special dinner with friends.
3 Tablespoons olive oil,
divided
3 Tablespoons red wine
vinegar
1 teaspoon minced garlic
Kosher salt, to taste
Freshly ground pepper, to
taste
1 head of romaine lettuce,
cut into bite-size pieces
½ medium red onion, sliced
thinly
1 pint cherry tomatoes,
halved
1½ cups crumbled feta cheese
(8 oz.)
1 large cucumber, peeled,
halved and thinly sliced
½ cup Kalamata olives,
pitted
Season Flatbread (recipe below)
In a large bowl, whisk the
oil with the vinegar and garlic and season with salt and pepper. Add the remaining ingredients and toss. Serve the salad with Seasoned Flatbread.
Seasoned Flatbread
2 pieces lavash (or 2 large
pita bread, split in half)
1 Tablespoon olive oil
2 teaspoons red wine vinegar
½ teaspoon finely grated
lemon peel
1 clove garlic, minced
1 teaspoon dried oregano
Kosher salt, to taste
Freshly ground pepper, to
taste
Preheat oven to 400 F. Line a baking sheet with parchment paper;
place the lavash on top. In a small
bowl, whisk together the olive oil, vinegar, zest, and garlic. Brush the mixture evenly over the lavash;
sprinkle with the oregano and season with salt and pepper. Bake until golden and crisp, 5 to 10 minutes
(It took about 12 minutes in my oven.)
Break into pieces and serve alongside the salad.
Nutritional Information: 389 calories; 31 grams fat; 12.2
grams protein; 18.2 grams carbs; 4.2 grams fiber
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