My Big Fat Greek Salad image

Vitamins A, C, E, and K, B vitamins, and folate boost your baby’s cell, brain, nervous system, bone, and tooth development, while vitamin C keeps you healthy.

SERVES 2

IF you like olives, tomatoes, feta, artichokes, and images of the gorgeous beaches of Greece, this salad is for you. Mix in some cooked whole grains or serve a hearty whole-grain bread on the side. Vegan or lactose intolerant? Leave out the cheese. Refrigerate leftovers.

½ cup artichoke hearts, drained, and cut into wedges (about 5 hearts)

1 large tomato, diced, or 12 cherry or grape tomatoes, halved

⅓ cup crumbled pasteurized feta cheese

12 pitted black or green olives

3 tablespoons olive oil

1 tablespoon cider vinegar, or to taste

1 tablespoon freshly squeezed lemon juice, or to taste

Generous pinch of dried oregano

Salt and freshly ground black pepper

4 cups mixed baby greens, for serving

• Combine all the ingredients, except the mixed greens, in a bowl and toss gently. Adjust the seasoning. Divide the mixed greens between two plates. Divide the Greek salad in half and arrange it on top of the greens. Serve promptly.

Meal ideas

• Protein, such as meat, poultry, seafood, eggs, dairy, or plant-based (Grilled or Broiled Lamb Chops, here)

• Whole grain, bread, or starch

• Reduced-fat milk or yogurt

• Fresh fruit

Meal ideas and tips for diabetes

• Protein, such as meat, poultry, seafood, eggs, dairy, or plant-based (above)

• Whole grain, bread, or starch, 1 CARB

• Reduced-fat milk or unsweetened reduced-fat yogurt, 1 CARB

One half of the Greek salad: Calories: 326 cals; Protein: 7 g; Carbohydrates: 13 g; Fat: 29 g; Fiber: 5 g; Sodium: 464 mg; Vitamin A: 1,751 IU; Vitamin C: 22 mg; Vitamin K: 115 mcg; Vitamin E: 4 mg; Riboflavin: 0.3 mg; Folate: 133 mcg; Copper: 0.3 mg; 1 CARB