Prep time: 15 minutes
Cook time: none
Yield: 6 servings
Serving size: 2 heaping cups + 2 tablespoons dressing
Ingredients
6 cups chopped Romaine lettuce
2 Roma tomatoes, sliced in bite-sized pieces
½ small red onion, thinly sliced
1 cucumber, thinly sliced
½ cup reduced-sodium Kalamata olives, sliced lengthwise
½ cup reduced-fat feta cheese crumbles
1 (12-ounce) jar roasted red peppers, drained and thinly sliced
1 (14-ounce) can artichoke hearts in brine, drained and coarsely chopped
½ cup plain, non-fat Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon minced garlic
2 teaspoons fresh dill
1 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
½ cup extra virgin olive oil
Instructions
Toss all of the salad ingredients together, set aside and prepare the dressing.
To prepare the dressing, mix all of the ingredients together with a whisk or in a blender until smooth and creamy.
Toss the dressing with the salad and served chilled.
Nutrition Information
Per Serving: (2 heaping cups + 2 tablespoons dressing)
Calories: 228
Calories from fat: 164
Fat: 19g
Saturated Fat: 6g
Cholesterol: 5mg
Sodium: 629mg
Carbohydrates: 11g
Fiber: 3g
Sugar: 5g
Protein: 5g
SmartPoints: 7