Greek Vegetable Salad
Food for hot summer nights should be tasty but quick and simple to prepare. This Greek Vegetable Salad is perfect for steamy summer nights when you want to get done with the cooking fast.
Ingredients according Greek Salad recipe:
2 medium tomatoes, cored and cut into chunks
1 green bell pepper, seeded and cut into pieces
1/2 cup pitted ripe olives
1/3 cup thinly sliced red onion
1 pkg. (8 oz.) feta cheese
Herbed pork cutlets
1 1/2 Ibs. boneless pork loin, cut into 12 slices
Couscous
1 can (14 1/2 oz.) chicken broth
1 box (10 oz.) instant couscous
Greek Salad recipe Directions:
1. Mix ingredients for marinade. Stir 2 tsp. of marinade into yogurt; add cucumber. Toss tomatoes, bell pepper, olives, and red onion with 1/4 cup of the marinade. Marinate pork in remaining marinade for 15 minutes.
2. Meanwhile, preheat broiler or grill and bring chicken broth to a boil. Stir in couscous, remove from heat, cover, and let stand 10 minutes. Crumble feta cheese and toss into Greek Vegetable Salad.
3. Cook pork 3 to 4 minutes per side until just cooked through. Serve Greek salad over couscous.
Original Greek Salad recipe yield: 4 servings
Some tips for making superior Greek Vegetable Salad:
Per serving of Greek Vegetable Salad: 1,110 cals. (57% from fat); 70 g fat.
Duplicate Greek Salad recipe at home and be different.
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