Greek Chopped Salad with Feta and Olives
4
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Update your old favorite Greek salad with this colorful, crunchy version.
Ingredients
Reduced-sodium chicken broth
3 tbsp(s)
Red wine vinegar
2 tbsp(s)
Honey
2 tsp(s)
Dijon mustard
1 tsp(s)
Kosher salt
½ tsp(s)
Black pepper
¼ pinch(es)
Extra virgin olive oil
2½ tbsp(s)
Shallots
2 tbsp(s), minced
Fresh dill
1 tbsp(s), minced (plus extra for garnish)
Minced garlic
1 tsp(s)
English cucumber
1 medium, diced
Yellow bell pepper
1 medium, seeded, diced
Orange bell pepper
1 medium, seeded, diced
Grape tomatoes
2 cup(s), halved
Celery
1 cup(s), chopped
Canned drained chickpeas
1 cup(s), rinsed and drained
Red onion
½ cup(s), sliced, chopped or diced
Crumbled feta cheese
¾ cup(s)
Large canned ripe black olives
20 item(s), large, chopped
Romaine lettuce
8 cup(s), thinly sliced
Instructions
1
Whisk together broth, vinegar, honey, mustard, salt and pepper in a medium bowl. Slowly drizzle in oil, whisking constantly, until mixture is thick and creamy; stir in shallots, dill and garlic.
2
Combine cucumber, peppers, tomatoes, celery, chickpeas and onions in a large bowl; toss well with vinaigrette.
3
To serve, spoon 1 heaping c chopped salad over 1 c romaine on each serving plate; garnish each with 1 1/2 Tbsp feta, 1 1/2 Tbsp olives and some dill.
4
Serving size: 1 salad
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