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 H-E-B
Recipes
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4 to 6 servings Ready in 30 minutes or less Prep Time: 20 minutes Nutrition Facts: 204 calories (144 from fat); 16.6g total fat (4g saturated fat); 17mg cholesterol; 763mg sodium; 11g carbohydrate; 3g fiber; 5g protein Daily Values: iron 8% (1.4)mg; calcium 12%; vitamin C 24%; vitamin A 17% |
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recipe categories / salads / leafy greens  Greek Salad Courtesy of H-E-B Cooking Connections Ingredients: 1 (10 ounce) bag European salad greens 2 medium vine-ripened tomatoes 1 cucumber 1/2 cup coarsely chopped red onion 1/3 cup coarsely chopped kalamata olives (about 16) 1/2 cup prepared balsamic vinaigrette dressing 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 ounces crumbled feta cheese 1/4 cup pine nuts, lightly toasted Directions: 1. Cut tomatoes into quarters; remove cores and seeds. Chop tomatoes coarsely. Peel cucumber and trim ends. Cut in half lengthwise; remove seeds. Cut cucumber into 1/4-inch thick slices. Chop onion and olives coarsely. 2. Place tomatoes, cucumber, onion and olives in a large serving bowl; toss with dressing, salt and pepper. Let stand 10 to 15 minutes. 3. Meanwhile, toast pine nuts in a small skillet over Medium heat until light golden, about 5 minutes.(or toast pine nuts in a moderate oven 3 to 5 minutes; watch carefully to prevent burning). Set aside to cool. 4. Toss salad greens with vegetables and dressing. Sprinkle with feta cheese and pine nuts. Serve immediately. |
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