Greek Greens with Potato Salad
8 cups prewashed romaine lettuce leaves, medium-packed
1 jar (6 ounces) pitted Kalamata olives (see note)
4 Roma tomatoes
2 small seedless cucumbers (see note)
1 small red onion
1 pint (2 cups) creamy deli potato salad
Crumbled reduced-fat feta cheese, to taste
1 clove garlic, or more to taste
¼ cup red-wine vinegar
1 teaspoon dried oregano
½ teaspoon sugar
½ cup extra-virgin olive oil
For the dressing: Peel the garlic clove, and press through a garlic press into a small jar or container with a lid. Add all the remaining ingredients. Cover and shake well to mix thoroughly. Leftovers keep, covered and refrigerated, for up to one week. Makes ¾ cup.
For the salad: Place the lettuce in a 3-quart or larger serving bowl. Drain the olives, and add to the lettuce. Slice the tomato into ¼-inch slices (leaving the peel on), and add to the salad. Thinly slice the cucumbers (with peel) and onion, and add. Toss well.
To serve: Drizzle the dressing over the salad and toss to coat. Place ¼ cup potato salad in the center of each serving plate. Top with about 1½ cups of salad mixture. Sprinkle with the crumbled feta cheese to taste, and serve.
Cook's note: Buying the pitted olives saves time, but don't forgo these beauties if the only ones you can find contain pits. It takes only a few extra minutes to pit the olives, and this can be done up to four days ahead. Then the olives can be refrigerated until you are ready for the salad. One large hothouse cucumber can be used instead of two Kirbys.
Nutrition values per serving (dressed): 227 calories, 18 g fat (3 g saturated), 14 g carbohydrates, 3 g fiber, 3 g protein, 8 mg cholesterol, 557 mg sodium.
Nutrition values per tablespoon of dressing: 85 calories (98 percent from fat), 9 g fat (1 g saturated), 0.5 g carbohydrates, 0 fiber, 0 protein, 0 cholesterol, 0 sodium.