Greek Salad Lettuce Cups

View the preparation video

Ingredients

  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 2 tablespoons extra virgin olive oil
  • 1/8 teaspoon salt or to taste
  • 1/8 teaspoon black pepper or to taste
  • 2 teaspoons fresh oregano or 1 teaspoon dried oregano
  • 1/2 cup finely diced, roasted and peeled beets
  • 1/4 cup finely diced red onion, soaked in ice water for 10 minutes
  • 1/2 cup diced red bell pepper
  • 3/4 cup seeded and diced cucumber
  • 8 Kalamata olives, pitted and chopped
  • 16 romaine lettuce, preferably the inner leaves
  • 3 tablespoons feta cheese

Preparation

  1. In a medium bowl whisk together the lemon zest, lemon juice, garlic, olive oil, salt, pepper and oregano to make the dressing. Taste and adjust seasoning as desired.
  2. Add a tablespoon of dressing to the beets in a small, separate bowl to season them.
  3. To the remaining dressing in the bowl, add the drained red onion, bell pepper, cucumber and olives. Toss to combine. Stir in beets. Taste and adjust seasoning again.
  4. When ready to serve, spoon one heaping tablespoon of the salad mixture into the washed and dried romaine lettuce leaf cups.
  5. Arrange on a platter and sprinkle with feta cheese.

Categories

  • Salad
  • Vegetable
  • Gluten Free
  • GI
  • MHealthy

Nutrition Information

Serving Size
2 lettuce cups
Serves
8
Calories
70.00
Total Fat (g)
4.50
Saturated Fat (g)
1.00
Sodium (mg)
180.00
Total Carbohydrates (g)
4.00
Dietary Fiber (g)
1.00
Protein (g)
1.00