My Favorite Greek Salad

Makes 4 servings at
260 calories each

1 cucumber, peeled and diced

2 tomatoes, diced

1/2 red onion, thinly sliced

1/2 c. pitted Kalamata olives

1/2 c. crumbled feta cheese

3 T. olive oil

2 T. lemon juice

1 t. dried oregano

1/8 t. salt

1/8 t. sugar

Combine vegetables and cheese in a large bowl. In a separate bowl, whisk together remaining ingredients; toss gently with vegetable mixture. Serve immediately, or chill until ready to serve.

Pack leftover veggie dishes into small containers for next day’s lunch. Add a little sliced lean meat or some reduced-fat cheese cubes and you’ve got a delicious, healthy lunch all set to go.