Greek Salad

Course : Salads
Serves: 8
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3 cups torn romaine lettuce
3 cups torn iceberg lettuce
1 medium cucumber -- sliced
1 medium green pepper -- chopped
1/2 medium red onion -- sliced and -- separated into rings
2 stalks celery -- sliced
1 medium tomato -- cut into thin wedges
1/2 cup sliced pitted ripe olives
1/2 cup fat-free cottage cheese
2/3 cup fat-free italian salad dressing
1 1/2 teaspoons chopped fresh dill

Preparation / Directions:

In a large bowl, combine the romaine, iceberg lettuce, cucumbers, green peppers, onions, celery, tomatoes and olives. In a small bowl, use a fork to crumble the feta cheese. Stir in the cottage cheese. Sprinkle the cheese mixture on top of the lettuce mixture. Stir together the dressing and dill. Pour the mixture over the salad. Gently toss until well coated. Cover and chill for at least 1 hour to blend the flavors.


Nutritional Information:

34 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 6g Carbohydrate; 1mg Cholesterol; 329mg Sodium

2 Kitchen's say:
  (3 3/4 Stars!)
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