• NM

My Big Fat Greek Dinner (made lean)

By Danielle Singh

Big Fat Greek Salad With White Beans, Kalamata Olives and Feta

  • 4 servings 20 min 20 min prep

  • 2 tablespoons red wine vinegar

  • 2 teaspoons olive oil

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon ground black pepper

  • 4 cups romaine lettuce, cut into 1 inch ribbons

  • 1 cup carrots, shredded

  • 1 cup cucumbers, cut into 1/2 inch cubes

  • 1 cup tomatoes, cut into 1/2 inch cubes

  • 1 (15 ounce) can white beans, rinsed and drained

  • 1/3 cup feta cheese, crumbled

  • 20 kalamata olives, pitted

  • 1 cup herbed croutons


  • 1 Whisk together vinegar, oil, oregano, and pepper in a large bowl.

  • 2 Add lettuce, carrots, cucumber, tomato, beans, and feta; toss.

  • 3 Either divide into 4 small bowls or keep in one large one.

  • Top with olives and croutons.

this is a meatless dish, but you can also add grilled chicken or tuna

The Combo Platter

Garlic Hummus

The garlic in this delicious hummus gives it a great spicy kick!


  • 10 min 10 min prep

  • 1 (15 1/2 ounce) can garbanzo beans (drained, but save the liquid)

  • 6 tablespoons water (from the drained can you reserved)

  • salt and pepper

  • 1/4 teaspoon paprika

  • 1/4 teaspoon cumin

  • 3-5 tablespoons lemon juice (depending on taste)

  • 1 tablespoon olive oil

  • 3 tablespoons tahini

  • 6-8 garlic cloves, minced


  • Combine all but the last 2 ingredients in a food processor until smooth.

  • Stir in the tahini and garlic.

  • Chill in the refrigerator and serve with pita triangles, veggies, crackers, or on a sandwich. Enjoy! 6 servings

Stuffed Grape Leaves


  • ½ Pound jar grape leaves, washed thoroughly from brine and drained

  • 1 Cup long grain rice

  • ½ Cup pine nuts

  • 1 Onion, finely chopped

  • ¼ Cup parsley, chopped

  • 2 Tablespoons dried dill or 3 tablespoons fresh dill

  • 3 Cloves garlic, slivered

  • ¼ Cup olive oil

  • ½ Cup water

  • ¼ Cup fresh lemon juice

  • Salt and pepper


1 Wash leaves under hot water. Soak them for 20 minutes and wash them again, separating them to make sure all saltiness has been removed.

2 Parboil rice by allowing it to sit in boiling water for five minutes; rinse and drain thoroughly.

3 Combine and thoroughly blend rice, pine nuts , onion, parsley, dill, salt & pepper.

4 Cut off stem from ends of each leaf. Place shiny side down. Spoon 1-2 tablespoons of the mixture on wide end, fold up, fold both sides in and roll up jelly-roll style.

5 Line rolls very tightly side by side, seam side down, in saucepan. Place several garlic slivers in between the layers.

6 Add olive oil, lemon juice, water and bring to boil. Place a small heavy plate over the leaves, lower heat, as far as possible, cover pan and simmer very gently until leaves are tender for about 1½ to 2 hours. Every thirty minutes check on water level, adding ¼ cup at a time if needed.

7 Cool leaves before transferring to serving platter. Decorate with lemon wedges.


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