Greek Salad Greek Salad Photo by Cynthia L. Nobles -- Dietitians and medical personnel recommend a menu that includes such plant-based, low-saturated dishes as Greek Salad. Diet plays large role in keeping healthy Cynthia Nobles June 19, 2013 Comments Advocate-tested recipe Greek Salad Serves 6. Recipe is by Cynthia Nobles, who says, “According to the Mayo Clinic, the plant-based, low-saturated fat Mediterranean diet is associated with reduced risks of cardiovascular mortality, Parkinson’s disease, Alzheimer’s disease and cancer.” Dressing: 3 cloves garlic, finely minced ¼ cup freshly squeezed lemon juice 1 tsp. minced fresh oregano 1 tsp. salt 1 tsp. black pepper 1 cup olive oil Whisk all ingredients together and set aside. (Can be refrigerated up to 1 day.) Salad: 1 head romaine lettuce, chopped ½ cup green olives ½ cup black olives 1 cucumber, sliced 12 ozs. grape tomatoes 1 small red onion, sliced thin 2 stalks celery, sliced 1 green bell pepper, seeded and chopped ½ lb. fat-free feta cheese In a large salad bowl, combine everything except cheese. Toss with dressing and crumble feta on top.