Adina Yaakov
Oftentimes, my clients comment how they feel hungry after having a salad, leading to cravings or overeating later on. Whenever building a salad as a meal, it’s important to include lean proteins, some carbohydrates, and healthy fats to keep you satisfied. This Greek salad has all the components for a filling meal. Healthy monounsaturated fats from the Kalamata olives and the olive oil based salad dressing help your body absorb the nutrients from the lettuce and vegetables. Low-fat feta cheese adds some protein, and the rice in the stuffed grape leaves count as the carbohydrates, leaving you feeling full and content.
Salad Ingredients:
8 oz romaine lettuce
1 cup cherry tomatoes
1 yellow bell pepper, sliced thin
½ red onion, sliced into thin strips
4 oz low fat feta cheese, cut into cubes or crumbled
½ cup pitted Kalamata olives
1 can stuffed grape leaves, drained
Optional: Basil or mint leaves, torn by hand
Dressing:
½ cup extra virgin olive oil
¼ cup lemon juice
1 tbsp red wine vinegar
4 cloves minced garlic
1 tsp Salt
¼ tsp black pepper
Recipe, photo, and styling by Adina Yaakov, Registered Dietitian Nutritionist.
Interested in optimizing these recipes for your specific health needs? Book a professional nutrition and dietetics consultation with Adina- sessions are available in person or via Zoom, and we accept many insurance plans.
For more recipes, visit her website www.OnceUponAThyme Questions or Comments? Have a request or idea for future recipes? Want to share a photo of a recipe you’ve made from this recipe column? Email us at info@onceuponathyme.co