EWWK: Spring Greens with Green Tea Dressing


Salad Base:
6 ounces spring salad greens
2 ounces feta cheese
2 medium tomatoes, seeded and cut into large chunks
1 cucumber, seeded and coarsely chopped
2 tablespoons basil, chopped
Combine all salad ingredients in a large bowl and toss. Refrigerate until needed.

2 tablespoons extra-virgin olive oil.
1 clove garlic, grated or minced
3 tablespoons brewed green tea (black tea works too)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
¼ teaspoon salt
Black pepper to taste


Combine all the dressing ingredients together, whisking to emulsify. When ready to serve toss salad greens with dressing and enjoy.

Yield: 4 servings (serving size: 2 cups salad and 1 ½ Tablespoon dressing)
Nutrition Breakdown: Calories 120, Fat 8g (2.5g saturated fat, 4g monounsaturated fat), Cholesterol 10mg, Sodium 310mg, Carbohydrate 8g, Fiber 3g, Protein 5g.
Diabetes Exchange Values: 2 Vegetables, 1 ½ Fat