Ingredients
- 1 garlic clove
- 1 c crumbled feta cheese
- 1 c tomato (dried halves)
- 1 c seedless cucumber (sliced)
- 1/2 c greek olives
- 1/4 c water
- 1/2 c onion (sliced red)
- 1/4 c olive oil
- 2 1/2 tb lemon juice
- 1 tb oregano (chopped fresh)
- 1 ts salt
- 1 ts oregano leaves (dried)
- 1/2 ts pepper
-ORpitted ripe olives In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you prepare dressing. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top. Lemon Dressing: In large bowl whisk together all dressing ingredients. Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with Honey and Toasted Walnuts Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14 g protein.
