Recipes for the South Beach Diet or Other Good Carb Diets

For oregano-garlic vinaigrette:
1/3 cup extra-virgin olive oil
3 TB. Red wine vinegar
1/2 tsp. minced garlic
1 tsp. dried oregano
Salt and freshly ground black pepper

1/2 cup cooked or canned white or black beans or chickpeas
1/2 small red onion, thinly sliced
2 large handfuls of baby spinach
6 oz. cooked shrimp
1/4 cup Kalamata olives
4 oz. low fat or fat free feta cheese, coarsely crumbled

To make the oregano-garlic vinaigrette: In a bowl, whisk together all of the ingredients, including salt and pepper to taste.

Toss the beans in 2 tablespoons of the vinaigrette and leave to marinate for about 30 minutes. In a small bowl, marinate the onion in 1 tablespoon of the vinaigrette for about 15 minutes to soften it and lessen its bite. If the spinach leaves are large, remove the stems and tear the leaves into smaller pieces.

In a large salad bowl, combine the spinach, marinated onions, and the beans and shrimp, if using, with the remaining vinaigrette. Toss well and sprinkle with the olives and feta.

Filed under: Salads and Dressings, Phase 1