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Going Greek Salad

By Carine



This recipe has a slight twist on the usual Greek salad.  The tart chewiness of the cranberries makes a wonderful compliment to the saltiness of the feta cheese.  Low-fat dressing makes it an extra-healthy choice.

greek salad

1 lb triple washed baby spinach

4 roma tomatoes

½ lb sliced mushrooms

¼ C dried cranberries

½ med. Red onion thinly sliced

1 cucumber, seeded, peeled and sliced

½ C pickled beets, julienned

½ C feta cheese, crumbled

1/3 C low-fat raspberry vinegarette

2 tbsp toasted pine nuts.

Simply toss all ingredients except the dressing and nuts in a large serving bowl.  Before serving, toss the salad with the dressing and sprinkle with the nuts.

Serve with warm whole wheat pitas, cut into quarters



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