Saturday, August 4, 2018

Greek Salad with Homemade Dressing

I lost weight eating this Greek Salad, maybe 10 pounds. It’s been a few years ago, but now I’m thinking of trying it again.

My diet consisted of; no breakfast, poached eggs on toast for lunch and this salad for dinner. I ate it every night for a month. This is my dilemma, can I stick to the same thing for a month. Could you?

I just know I need to cut out dairy in my diet. If you have looked at most of my dinner recipes you might have noticed a lot of them have a creamy sauce. I’m a sucker for a good cream sauce, and I have gained weight because of it.

Before you get all excited about trying to eat this Greek Salad every night to lose weight, I also want you to remember I had poached eggs on toast for lunch. Your body needs the following nutrients to stay healthy; carbohydrates, fats, proteins, vitamins and minerals. My protein was the poached eggs, carbs came from the wheat toast, fats from the oil in the dressing and the butter on my toast, a lot of the vitamins and minerals came from the vegetables, but I also took a supplement loaded with vitamins and minerals. 

So if your going to eat this salad for dinner make sure your lunch consists of your carbohydrates and protein. If you don’t like eggs and toast have a chicken sandwich with a little bit of lite mayo or a chicken breast with a baked potato topped with a dollop of real butter. Serves 2

Dressing Ingredients:

3 tablespoons extra virgin olive oil

1½ tablespoons lemon juice
1 garlic clove, minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper, and extra for garnish
Salad Ingredients:
3 tomatoes, cut into wedges
¼ red onion, sliced into rings
½ cucumber, sliced into thick half-moons
½ green pepper, cut into thin strips
4 oz feta cheese, cut into small cubes or crumbled 
16 Kalamata olives, whole or cut in half
PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH with a little freshly ground black pepper.

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