Chopped Veggie Salad with Feta
When you want a change from tossed green salad, try this easy alternative with a Greek flair. Tender artichoke hearts are combined with earthy mushrooms, juicy tomatoes, a variety of aromatic herbs, and tangy feta cheese. This salad is so full of flavor, you won’t need any dressing!
Ingredients
Serves: 4
Serving Size: ¾ cup
Prep Time: 15 minutes
- 1/2 (14-oz) can quartered artichoke hearts, rinsed, drained, and coarsely chopped
- 4 oz button mushrooms, chopped (about 1/4-inch cubes)
- 1 small tomato, seeded and chopped
- 1/4 cup finely chopped green onions
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp dried basil, crumbled
- 3/4 tsp dried oregano, crumbled
- 1/2 oz fat-free feta cheese with sun-dried tomatoes and basil, crumbled
Directions
- In a medium bowl, toss together all the ingredients except the feta.
- Add the feta and toss gently. This salad is best if served within 1 hour.
Exchanges/Choices
2 Vegetable
Nutrition Facts
| Calories | 50 |
| Calories from Fat | 5 |
| Total Fat | 0.5g |
| Saturated Fat | 0g |
| Trans Fat | 0g |
| Polyunsaturated Fat | 0g |
| Monounsaturated Fat | 0g |
| Cholesterol | <5mg |
| Sodium | 75mg |
| Potassium | 360mg |
| Total Carbohydrate | 9g |
| Dietary Fiber | 6g |
| Sugars | 2g |
| Added Sugar | 0g |
| Protein | 3g |
| Phosphorus | 90mg |
This recipe is from Diabetes & Heart-Healthy Recipes published by the American Diabetes Association. ©2019 American Diabetes Association and the American Heart Association. All rights reserved.
