Greek Cucumber Noodle Salad

Name: Greek Cucumber Noodle Salad
Yield: 8 servings of 1 cup/250 mL
Ingredients: 2 tbsp (30 mL) fresh lemon juice; 2 tbsp (30 mL) red wine vinegar; ½ tsp (2 mL) dried oregano leaves; ⅛ tsp (.5 mL) each salt and black pepper; 1 garlic clove, pressed; 2 tbsp (30 mL) olive oil; 2 English cucumbers, spiralized or julienned and drained of excess liquid; 1 small red onion (or ½ medium red onion), thinly sliced or julienned; 1 pint (2 cups/500 mL) cherry tomatoes; 1 jar (6 oz./170 mL) marinated artichoke hearts, drained; ¼ cup (50 mL) Kalamata olives, pitted; 4 oz. (125 g) crumbled feta cheese

Classic Greek salad gets a spin with spiralized cucumber!

Ingredients

2 tbsp (30 mL) fresh lemon juice
2 tbsp (30 mL) red wine vinegar
½ tsp (2 mL) dried oregano leaves
⅛ tsp (.5 mL) each salt and black pepper
1 garlic clove, pressed
2 tbsp (30 mL) olive oil

2 English cucumbers, spiralized or julienned and drained of excess liquid
1 small red onion (or ½ medium red onion), thinly sliced or julienned
1 pint (2 cups/500 mL) cherry tomatoes
1 jar (6 oz./170 mL) marinated artichoke hearts, drained
¼ cup (50 mL) Kalamata olives, pitted
4 oz. (125 g) crumbled feta cheese

Directions

To prepare the dressing, add all the dressing ingredients into the Measure, Mix & Pour^® and pump the handle to combine; set aside.
Rinse the red onion under water to remove the bite. Drain and set aside.
Slice the tomatoes in half using the Close & Cut and the Coated Chef’s Knife.
Combine cucumber, onion, tomatoes, artichoke hearts, olives and cheese. Toss to combine. Drizzle with half of the salad dressing and serve remaining as needed on the side.

Yield:

8 servings of 1 cup/250 mL

Nutrients per serving:

U.S. Nutrients per serving (1 cup/250 mL): Calories 120, Total Fat 9 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 8 g, Fiber 2 g, Protein 4 g

Cook's Tips:

Draining the cucumber prior to assembling salad helps the salad from getting too watery. For best results, add the dressing right before serving.

To make an Italian version of this recipe: Add 1 oz (30 g) finely grated Parmesan cheese to dressing. Substitute 3 oz (90 g) salami, cubed, for Kalamata olives and 4 oz (125g) Ciliegine fresh mozzarella balls (cherry size), cut in half, for feta.