Ingredients
Feta Vinaigrette
3 tablespoons sunflower oil, or canola oil
3 tablespoons extra-virgin olive oil, preferably mild-flavored
1/4 cup finely crumbled feta cheese
1 tablespoon cider vinegar
1 tablespoon red-wine vinegar
2 teaspoons lemon juice, or to taste
1 teaspoon freshly ground pepper, or to taste
1/4 teaspoon salt, or to taste
Salad
8 cups lightly packed mixed salad greens, or arugula, any tough stems removed
2 cups sliced cucumbers
1 1/2 cups cherry tomatoes, halved
5 radishes, thinly sliced
1/4 cup very thinly sliced red onion
Preparation
Preparation 1.To prepare vinaigrette: Place sunflower (or canola) oil, olive oil, feta, cider vinegar, red-wine vinegar, lemon juice, pepper and salt in a blender and puree until combined. Adjust seasoning with additional lemon juice, salt or pepper, if desired. 2.To prepare salad: Toss greens (or arugula) in a large bowl with half the vinaigrette. Mound on a large platter. Arrange cucumbers, tomatoes, radishes and onion on top of the greens. Drizzle the remaining vinaigrette over the salad.
Nutrition
Per serving : 165 Calories; 16 g Fat; 3 g Sat; 7 g Mono; 6 mg Cholesterol; 6 g Carbohydrates; 3 g Protein; 3 g Fiber; 189 mg Sodium; 420 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 fat
