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Janet Seiber from UT Medical Center makes a healthy salad for the summer. (6/26/14)

Dressing

1/3 cup red-wine vinegar

2 tablespoons extra-virgin olive oil

Juice from one lemon

½ tsp lemon zest

1 ½ teaspoons fresh dill, chopped (or ½ tsp dried dill)

1 ½ teaspoons fresh oregano (or ½ tsp dried oregano)

1 teaspoon garlic powder

½ tsp sugar

Pinch Kosher salt and black pepper

Salad

6 cups chopped romaine lettuce

2 1/2 cups chopped cooked chicken

2 Roma tomatoes, chopped

1 medium cucumber, peeled, seeded and chopped

¼ cup chopped kalamata olives

1/2 cup crumbled reduced-fat feta cheese

Whisk vinegar, oil, lemon juice, zest, herbs, garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, olives and feta; toss to coat.

Yield: 4 servings

Nutrition Facts (per serving): 320 Calories, 15 g Total Fat, 4 g Saturated Fat, 600 mg Sodium, 11 g Carbohydrates, 3 g Fiber

Presented by Janet Seiber, UT Medical Center

Date: 6/26/2014

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