Feta Cheese Salad with Roasted Vegetable Medley and Tomato Vinaigrette

Tangy feta cheese hails from Greece, where it was traditionally made from goat's milk. It makes a zesty addition to salads and cooked dishes. 2 tablespoons = 4 fat grams

Updated at: Thu, 17 Aug 2023 03:16:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories166.5 kcal (8%)

Total Fat7.5 g (11%)

Carbs19.2 g (7%)

Sugars6.5 g (7%)

Protein7.6 g (15%)

Sodium473 mg (24%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Preheat oven to 375°. Lightly coat a baking sheet with olive oil.

Step 2

Slice bread into 1-inch pieces. Spread onto baking sheet and spray or brush bread pieces lightly with olive oil. Sprinkle with minced fresh herbs (oregano, basil or rosemary) if desired. Bake for 5 to 10 minutes or until golden brown. Remove croutons from pan.

Step 3

Lightly coat baking sheet again with olive oil. Distribute tomatoes, asparagus, red peppers and red onion evenly and roast for 15 to 20 minutes or until edges begin to turn brown. Cool and remove skins from tomatoes and peppers. Slice peppers.

Step 4

To prepare dressing, combine tomato, balsamic vinegar, olive oil and salt in a blender container and puree until smooth.

Step 5

Divide leaf lettuce among 4 large salad plates. Top each salad with 2 slices tomato, 2 slices onion and 4 spears of asparagus. Drizzle 2 tablespoons dressing over each salad and garnish with roasted pepper slices and 2 tablespoons feta cheese.