Sonoma Feta Olive Salsa - 14g Carbohydrate; 2g Dietary Fiber

Sonoma Feta Olive Salsa
Recipe By :Recipe courtesy Michele Anna Jordan, 2000
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
1 pound feta -- (crumbled)
1/2 small red onion -- diced
3 garlic cloves -- minced
1 lemon -- zested and minced
1 orange -- zested and minced
1 cup very small cherry tomatoes -- halved (optional) or grape tomatoes
1/2 cup green olives -- pitted and sliced
1/2 cup kalamata olives -- pitted and sliced
1/3 cup extra virgin olive oil
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh cilantro -- (optional)
2 teaspoons minced fresh oregano
1 teaspoon minced fresh mint
freshly ground black pepper -- in a mill
6 large romaine lettuce leaves -- or butter lettuce leaves

Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately.

Makes 4-6 servings
*Note Use the tomatoes only when they are in season locally; otherwise, omit them.
Per Serving (excluding unknown items): 477 Calories; 42g Fat (76.8% calories from fat); 14g Protein; 14g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 1514mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 7 Fat.
Nutr. Assoc. : 0 0 0 0 0 902557 0 0 0 20069 0 0 0 0 0