Low Fat Mediterranean Salad
Low Fat Mediterranean Salad Ramadan Recipe
Ingredients:
- Vinaigrette:
- 3 tablespoons red wine vinegar
- 2 tablespoons water
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 2 garlic cloves, chopped
- 3 tablespoons extra-virgin olive oil
- Salad:
- 2 cups sliced fennel bulb (about 1 medium)
- 1 1/2 cups thinly sliced red onion
- 1 cup pitted ripe olives, halved
- 3/4 cup chopped fresh flat-leaf parsley
- 1/2 cup (2 ounces) crumbled feta cheese
- 1 (15.5-ounce) can cannellini beans, rinsed and drained
- 6 plum tomatoes, quartered
- 2 tablespoons sunflower seeds
Preparation:
1. To prepare vinaigrette, combine first 7 ingredients in a small bowl. Gradually add oil, stirring with a whisk until blended.
2. To prepare salad, combine fennel and the next 6 ingredients (through tomatoes) in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Sprinkle with sunflower seeds. Cover and chill at least 1 hour.