Greek Salad with Feta and Artichokes

 pg 186 4 servings 2 points

This recipe is similar to the Greek Grilled Chicken Salad. I like the other recipe better.

1 garlic clove, halved
1 t. grated lemon zest
3 T lemon juice
1 T EVOO
1 t dried oregano
¼ t salt
¼ t black pepper
4 c sliced romaine lettuce
 2 c baby arugula
1 14oz can quartered artichoke hearts in water, drained
1 lg cucumber, halved lengthwise and sliced
1 small yellow or red bell pepper, quartered and sliced
1 c grape tomatoes, halved
¼ c sliced red onion
6 pitted Kalamata olives, cut into slivers
½ c crumbled reduced fat feta

Rub inside of large salad bowl with cut sides of garlic clove; discard garlic. Add lemon zest and juice, oil, oregano, salt, and pepper to bowl; whisk until blended. Add romaine, arugula, artichoke hearts, cucumber, bell pepper, tomatoes, onion, and olives and toss to coat. Sprinkle with feta and serve.

Greek Grilled Chicken Salad

     I have several recipes for Greek salad, but I like this one the best.
                                                                      
    1/2 cup fresh squeezed lemon juice
    1/4 cup red wine vinegar
    1 cup olive oil
    2-3 cloves pressed or minced garlic
    1 1/2 tsp dried oregano
    pinch of dried thyme
    big pinch of salt and fresh ground pepper
For the salad, any, some, or all of the following:
    chopped romaine lettuce
    chopped green and red peppers
    chopped cucumbers
    chopped tomatoes
    sliced red onion
    feta cheese, cubed or crumbled
    peperoncini
    kalamata olives
    cooked and sliced grilled chicken (or shrimp), marinated in Greek Salad Dressing

GREEK GRILLED CHICKEN SALAD   For the dressing:
    Combine lemon juice, vinegar, oregano, thyme and salt and pepper in bowl.
    Using a whisk, slowly stream in olive oil and whisk into vinegar mixture. You will see it thicken up a bit (emulsifying) while combining.
    Store in a jar with a tight lid in the refrigerator after using. Always give the dressing jar a couple of shakes before serving. In my opinion, best at room temperature, so take it out a few minutes before using.
For the salad
    Make it look as pretty or messy as you want to be. Layer it nicely on a plate for presentation or toss it all in a bowl and mix it up if that's what you are in the mood for.
In my opinion: Delicious