Serves: 4
Total Calories: 25
1. In a large salad bowl or on 4 individual salad plates, layer lettuce, green onions, red peppers, Feta cheese, and parsley. Cover and chill 30 minutes if desired.
2. Just before serving, spoon dressing over top of salads and sprinkle generously with pepper. Toss if desired.
*See Roasting Bell Peppers.
NOTE: A 7-ounce jar of drained, roasted sweet red peppers, usually found in the Italian or gourmet specialty section of your supermarket, can be used.
This Greek Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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