Salads and Vegetables: Salads: Greek Mushroom Salad

Mushroom, tomatoes and black olives with feta cheese.

Author: Fresh Finesse
Date: November 21, 2007

Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 10 mins

Ingredients:

    3 medium tomatoes (15 oz)
    2 Tbsp olive oil
    1 medium brown onion, finely chopped
    2 cloves garlic, crushed
    1 cup sliced mushrooms
    1/4 cup finely chopped fresh oregano, divided
    1 Tbsp tomato paste
    1/4 cup water
    10 pitted medium black olives
    7 oz reduced-fat feta cheese, crumbled

Directions:

    Halve tomatoes, remove and reserve seeds and pulp, slice tomato flesh.

    Heat oil in wok, stir-fry onion and garlic until onion is soft.
    Add mushrooms to wok with reserved tomato seeds and pulp. Add 2 tablespoons of the oregano, tomato paste and the water. Stir until sauce boils.

    Combine mushroom mixture in large bowl with olives, 2 tablespoons oregano, reserved tomato flesh and cheese.

Variations:

    10 seeded Kalamata olives can replace black olives, if desired.

    Ingredient suggestion is not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:210 cals
Kilojoules:879 kJ
Fat:14.0 g
Carbohydrates:10.0 g
Protein:12.0 g
Cholesterol:15.0 mg
Sodium:750 mg
Saturated Fat:5.0 g
Fiber:3.0 g
Calcium:165.0 mg
Total Sugars:5.0 g

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