Greek Salad

Lately I have been throwing together salads with my own make-shift dressings. I wanted a Greek salad to go with the Mediterranean Red Snapper and this turned out quite yummy.

Ingredients:

Mixed baby greens (I used baby spinach)

Reduced-fat feta cheese

Tomatoes, diced

Kalamata olives, pitted

Red onion, thinly sliced

Freshly squeezed lemon juice

Extra virgin olive oil

White vinegar

Dried parsley

Dried oregano

Garlic powder

Kosher salt

Freshly ground pepper

Directions:

Place a handful of greens in a bowl and top with cheese, tomatoes, olives, and onion. Squeeze lemon over each dish. Sprinkle with salt, pepper, garlic powder, parsley and oregano. Drizzle with EVOO and vinegar.

Calories: roughly 166