For The Foodies: Greek-Style Salad

Ingredients 

12 ounces boneless lamb leg center slice or beef top round steak, cut 1 inch thick

1 teaspoon finely shredded lemon peel

1/4 cup lemon juice 

1 tablespoon olive oil or salad oil

1 tablespoon water 

1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

6 cups torn fresh spinach and/or romaine leaves

1 medium cucumber, thinly sliced

1/4 cup chopped red onion

4 ripe olives, halved

2 tablespoons crumbled feta cheese

2 small pita bread rounds, cut in wedges and toasted

Step 1

Trim fat from meat. Place on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 12 to 15 minutes or to desired doneness, turning meat once. 

Step 2

Meanwhile, for the dressing, in a screw-top jar combine the lemon peel, lemon juice, oil, water oregano, garlic, salt, and pepper. Cover and shake well. Set aside.

Step 3

Divide spinach and/or romaine leaves among 4 plates. Cut the broiled meat across the grain into thin, bite-size strips. Arrange warm sliced meat, cucumber, red onion, olives, and feta cheese on top of greens. Drizzle dressing over salads. Serve with toasted pita bread wedges. Makes 4 servings

Nutrition Facts Per Serving

269 calories, 11 g total fat (4 g saturated fat), 40 mg cholesterol, 504 mg sodium, 25 g carbohydrate, 3 g fiber, 21 g protein

Source: Better Homes and Garden New Dieter's Cookbook