Big Fat Greek Salad with White Beans, Kalamata Olives and Feta Cheese

(from Shape June 2005, page 198)

Serves 4, prep time of 15 minutes
NOTE: to boost this salad's protein and healthy fat, add 2 6-ounce cans of white tuna in water (drained) or 8 ounces of seared tuna steak cut into bite size pieces

2 T red wine vinegar
2 t olive oil
1/2 t dried oregano
1/4 t ground black pepper
4 cups romaine lettuce, 1 inch ribbons
1 c packaged shredded carrots
1 c diced cucumber, cut into 1/2-inch pieces
1 c diced tomato, cut into 1/2 inch pieces
1 15 ounce can of white beans, rinsed and drained
1/3 cup crumbled feta cheese
20 kalamata olives, pitted
1 c herb seasoned croutons

In a large bowl, whisk together vinegar, oil, oregano and black pepper. Add lettuce, carrots, cucumber, tomato, beans and geta. Toss to combine. Transfer mixture to 4 individual plates or shallow bowls and top each serving with 5 olives and 1/4 c croutons.

Nutritional Info: (per serving) 274 calories, 11 g fat, 12 g protein, 7 g fibre, 208 mg calcium, 4 mg iron, 610 mg sodium

MBR's suggestions: use black beans - they look better and taste better. For the croutons - make your own! Take a piece of multigrain bread, tear it into little pieces and lay out on a cookie sheet. Lightly spray the sheet with PAM and sprinkle on salt, pepper, garlic powder and herbs. Bake at 225F for an hour (you want to really dry them out, rather than toast them). This is cheaper and healthier (and multigrain!). Also, unless your olives come pre-pitted...don't waste your time. People can spit out the pits.