Sunday, February 24, 2013

For The Foodies: Greek-Style Salad

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12 ounces boneless lamb leg center slice or beef top round steak, cut 1 inch thick
1 teaspoon finely shredded lemon peel
1/4 cup lemon juice 
1 tablespoon olive oil or salad oil
1 tablespoon water 
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups torn fresh spinach and/or romaine leaves
1 medium cucumber, thinly sliced
1/4 cup chopped red onion
4 ripe olives, halved
2 tablespoons crumbled feta cheese
2 small pita bread rounds, cut in wedges and toasted

Step 1

Trim fat from meat. Place on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 12 to 15 minutes or to desired doneness, turning meat once. 

Step 2

Meanwhile, for the dressing, in a screw-top jar combine the lemon peel, lemon juice, oil, water oregano, garlic, salt, and pepper. Cover and shake well. Set aside.

Step 3

Divide spinach and/or romaine leaves among 4 plates. Cut the broiled meat across the grain into thin, bite-size strips. Arrange warm sliced meat, cucumber, red onion, olives, and feta cheese on top of greens. Drizzle dressing over salads. Serve with toasted pita bread wedges. Makes 4 servings

Nutrition Facts Per Serving

269 calories, 11 g total fat (4 g saturated fat), 40 mg cholesterol, 504 mg sodium, 25 g carbohydrate, 3 g fiber, 21 g protein

Source: Better Homes and Garden New Dieter's Cookbook

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