Regardless of what you’re serving for your main course, this salad topped with feta cheese and olives makes the ideal side.
—ANGELA LEINENBACH MECHANICSVILLE, VA
START TO FINISH: 25 MIN. • MAKES: 2 SERVINGS
2 cups torn red leaf lettuce
1 small tomato, cut into wedges
4 cucumber slices, halved
2 radishes, sliced
1 red onion slice, quartered
2 tablespoons sliced ripe olives
1 tablespoon crumbled feta cheese
DRESSING
1 tablespoon red wine vinegar
2 teaspoons water
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon sugar
1/8 teaspoon salt
Dash pepper
In a small bowl, combine the lettuce, tomato, cucumber, radishes, onion, olives and feta cheese. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
PER SERVING 89 cal., 6 g fat (1 g sat. fat), 2 mg chol., 265 mg sodium, 7 g carb., 2 g fiber, 2 g pro. Diabetic Exchanges: 1 vegetable, 1 fat.