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The Diet for Health

Charlyn Fargo on

4 Tablespoons extra virgin olive oil

1-2 Tablespoons red wine vinegar

2 ounces Greek feta cheese

1/2 Tablespoon dried oregano

Cut the red onion in half, and thinly slice into half-moons. Cut the tomatoes into wedges or large chunks. Cut the partially peeled cucumber in half length-wise, and then slice into thick halves (at least 1/2-inch in thickness). Thinly slice the bell pepper into rings. Place everything in a large salad dish. Add the pitted kalamata olives. Season with dried oregano. Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix, and then add the feta. Serve with crusty bread.

 

Per serving: 102 calories; 7 grams protein; 4.7 grams carbohydrates; 9.5 grams fat (1.3 grams saturated fat); 1.1 grams fiber; 28 milligrams sodium.

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Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com

 

 

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