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Greek Salad Recipe


Atkins Greek Salad
5.2g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:Mediterranean/Greek
Cook Time:0 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.1g

Protein

13.1g

Fat

1.3g

Fiber

149.8cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/3cup, crumbledFeta Cheese
  • 3tbspFresh Lemon Juice
  • 4tablespoonExtra Virgin Olive Oil
  • 4plumTomatoes
  • 0 3/4cup, pared, choppedCucumber (Peeled)
  • 0 1/2cup, choppedRed Onions
  • 0 3/4cup, choppedBell Peppers
  • 20eachKalamata Olives
  • 2cupArugula Lettuce

DIRECTIONS

Instead of including chunks of feta in this classic salad, I’ve used it in the dressing to reduce the carbs a bit. Greek feta is usually a lot softer and creamier than other kinds. You can prepare the dressing up to a week in advance and refrigerate it. Make this appetizer into an entrée by topping it with a piece or seared salmon or grilled chicken. I also enjoy it with Great Northern white beans. Substitute spinach for arugula, if you prefer.  Use a hot house cucumber; it doesn't require peeling or de-seeding.

 
  1. In a blender, purée the feta, 2 tablespoons of the feta brine, lemon juice and olive oil.  Dice the tomato, cucumber, onion and green bell pepper.
  2. In a salad bowl, mix together the tomato, cucumber, onion, green bell pepper and pitted/quartered black olives. Add oregano, feta cheese dressing and salt and mix well. Add arugula and toss gently to avoid bruising it.


This recipe was created for Atkins by chef Mike Isabella.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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