Thursday, July 8, 2010

Mediterranean Salad

from "Cooking Light" magazine
Mediterranean Salad: Serves 10 ( 2/3 c. = 2 points)

3 T. red wine vinegar
2 T. water
1 tsp. dried oregano
1 tsp. black pepper
1 tsp. Dijon mustard
1/2 tsp. salt
2 garlic cloves, crushed
3 T. extra virgin olive oil


1-1/2 c. red onion, sliced thin
1 c. pitted ripe black olives, halved
3/4 c. chopped fresh flat leaf parsley
1/2 c. crumbled reduced fat feta cheese
1 ( 15 oz) can cannellini beans, drained and rinsed
6 plum tomatoes, cut into eighths
2 T. sunflower seeds

Combine salad ingredients in a large bowl. Whisk together vinaigrette ingredients. Drizzle over salad and toss to coat. Cover and refrigerate for at least one hour.

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