Greek Salad Baguette

Every now and then I like to go meatless for dinner.  It is a great way to pack in all those veggies and vitamins, and get a super healthy and filling meal.  One of the best things about The Greek Salad Baguette is that you can make it as a sandwich like the recipe suggests, or you can serve it as a side salad.  It is so good both ways.  I particularly like to make Greek Salad Baguette with a sourdough loaf and serve with a side of couscous.

Baguette is another name for a long loaf of French bread.  Some are much too thin to be stuffed, so try and look for a nice thick one.  An alternative is to stuff the filling into large pitas.  I like added in a little bit more cheese then the recipe suggests.  An herbed feta works great, and adds that bit of something extra special.

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Greek Salad Baguette Recipe

1 ½ cups shredded romaine lettuce

1 cup cut (1” pieces) green beans, cooked

1 cup chopped tomatoes

1 cup chopped cucumbers

½ cup chopped red onions

2 ounces goat cheese or feta cheese, crumbled (or more if desired)

2 tablespoons chopped fresh mint

2 tablespoons red wine vinegar

1 tablespoon olive oil

1 tablespoon water

½ teaspoon dried oregano

¼ teaspoon freshly ground black pepper

1 large baguette, halved lengthwise

½ cup fresh basil leaves

In a medium bowl, combine the lettuce, beans, tomatoes, cucumbers, onions, goat cheese or feta and mint.

In a small bowl, whisk together the vinegar, oil, water, oregano and pepper.  Pour over the lettuce mixture; toss to mix well.

Line the bottom of the baguette with the basil.  Spread with lettuce mixture.  Replace the top of the loaf.  Cut into 4 equal pieces.

Makes 4 servings

Nutritional Information:

Per serving: 257 calories, 4.8 g fat, 3.7 g dietary fiber, 7 mg cholesterol, 328 mg sodium

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