By NewsLine Staff
mail@floridanewsline.com
People often turn to lighter fare when the weather warms because a dense, hot meal can contribute to feeling sluggish or overheated when the mercury has risen. In addition to sandwiches and platters of finger foods, salads can be refreshing on warm days. They also tend to be less calorie-dense and healthier than other offerings.
This recipe for “Mediterranean Salad,” courtesy of The American Heart Association, is full of vegetables and beans and fits with a heart-friendly diet. It’s filling and delicious any time of the day or year.
Mediterranean Salad
Serves 4
1 medium head lettuce (green leaf, red leaf or romaine), cut into thin strips
1 medium cucumber, chopped
½ cup tomatoes, chopped
1 15.5-oz. can no-salt-added chickpeas, rinsed and drained
½ medium red onion, finely sliced
½ cup crumbled fat-free or low-fat feta cheese, or ½ cup shredded Parmesan cheese
2 tbsp. red wine vinegar or 2 tbsp. cider vinegar
½ tsp. garlic powder
½ tsp. Pepper
In a large bowl, gently toss the lettuce, cucumber, tomatoes, chickpeas, onion, and feta. In a small bowl, whisk together the oil, vinegar, garlic powder, and pepper. Pour the dressing over the salad, tossing to combine.
Photo courtesy MetroCreative
Mediterranean Salad
