Ingredients
- 1 garlic clove
- 240 gr crumbled feta cheese
- 160 gr tomato (dried halves)
- 100 gr seedless cucumber (sliced)
- 65 gr greek olives
- 60 ml water
- 60 gr onion (sliced red)
- 60 ml olive oil
- 38 ml lemon juice
- 5 gr oregano (chopped fresh)
- 3 gr salt
- 2 gr oregano leaves (dried)
- 1 gr pepper
-ORpitted ripe olives In 2 litre saucepan over medium heat, cook potatoes, covered, in 5 cm boiling water until tender, about dozen 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.
