"Greek Salad" Endive Lettuce Canapes
Created by KittenCal on October 4, 2012
- Servings: 24-26
- Prep Time: 25m
- Cook Time: 0m
- Recipe #6694
Ingredients
- 12 grape tomatoes, quartered (red, ripe)
- 3 baby cucumbers, washed and diced (these are the very small thin cucumbers)
- 1 green onion, finely chopped
- 1/4 cup oil (extra virgin olive oil preferable Greek olive oil)
- 1 tablespoon red wine vinegar
- 2 to 3 ounces feta, crumbled (60-90 grams)
- Kalamata olives (amount to taste, pitted and chopped)
- 3 to 4 leaves fresh mint, chopped
- Salt and fresh ground black pepper (to taste)
- Belgian Endive, leaves pulled apart (about 24-26 leaves)
How to Make
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Step 1: Combine first 9 ingredients (for the "salad") in a bowl and let stand for 30 minutes for flavours to develop. DO NOT refrigerate. Meanwhile tear apart the endive leaves, trimming the larger ones at the base
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Step 2: Spoon amount desired of the "salad" mixture into leaves just before ready to serve. Drizzle with more olive oil if desired.
Nutritional Facts
- Serving Size: 1 (81.4 g)
- Calories 40.5
- Total Fat - 2.9 g
- Saturated Fat - 0.7 g
- Cholesterol - 2.2 mg
- Sodium - 32.7 mg
- Total Carbohydrate - 3.1 g
- Dietary Fiber - 0.9 g
- Sugars - 2.1 g
- Protein - 1 g
- Calcium - 20.4 mg
- Iron - 0.2 mg
- Vitamin C - 10.3 mg
- Thiamin - 0 mg