Greek salad

Recipe Information

Ingredients

• 1 tablespoon red wine vinegar

• 1 tablespoon fresh lemon juice

• 2 teaspoons fresh oregano, chopped, or 3/4 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 2 1/2 tablespoons extra-virgin olive oil

• 1 large eggplant, about 1 1/2 pounds, trimmed and cut into 1/2-inch cubes

• 1 pound spinach, stemmed and torn into bite-sized pieces

• 1 cucumber, peeled, seeded, and diced

• 1 tomato, seeded and diced

• 1/2 red onion, diced

• 2 tablespoons black Greek olives, pitted and chopped

• 2 tablespoons crumbled feta cheese

Directions

• Preheat the oven to 450°F. Lightly coat a baking sheet with cooking spray.

• To make the vinaigrette, whisk the vinegar, lemon juice, oregano, salt, and black pepper in a small bowl. Slowly add the olive oil. Set aside.

• Spread the eggplant cubes in a single layer on the prepared baking sheet and spray with cooking spray. Roast 10 minutes, turn the cubes, and roast another 10 minutes. Set aside to cool.

• Combine the spinach, cucumber, tomato, onion, and cooled eggplant in a large bowl. Pour in the vinaigrette and mix well.

• Divide among individual plates. Sprinkle with the olives and feta. Serve immediately.

Nutrition (per serving)

• Calories: 88 cal

• Total fat: 5g

• Saturated fat: 1g

• Monounsaturated fat: 3g

• Cholesterol: 2mg

• Sodium: 245mg

• Carbohydrate: 9g

• Fiber: 3g

• Protein: 3g