LEMONY GREEK SALAD

14 Chicory Leaves, cut into bite size pieces 12 Cherry Tomatoes 10 Small Brine Cured Olives such as Kalamata 1/2 Cup Cucumber, sliced 1/2 Cup Zucchini, cubed 1/4 Cup Red Onion, chopped 2 Teaspoons Dried Oregano

6 Ounces Feta Cheese, crumbled 1/4 Cup Plus 2 Tablespoons Nonfat Sour Cream 1/4 Cup Plus 2 Tablespoons Fat Free Plain Yogurt 2 Teaspoons Lemon Peel, grated 2 Teaspoons Lemon Juice 1/4 Teaspoon Pepper

In a large bowl combine the chicory leaves tomatoes, olives, cucumber, zucchini, onion, and 1 teaspoon of the oregano. Toss to combine. Refrigerate until ready to serve. In a small bowl combine the sour cream, yogurt, lemon peel, lemon juice, and 1 teaspoon oregano, and pepper; mix well. Crumble feta cheese on top of salad. Serve with the dressing on the side.

SERVINGS 4; CALORIES 174; FAT 10 g; PROTEIN 10 g; CARBS 11 g; FIBER 3 g; CHOL 39 mg; SODIUM 578 mg SERVING SIZE= 1 Cup

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Updated 12/7/99