Mediterranean Meatball Salad

Yield: 4 servings

Per Serving: 1 Leaner, 1 Healthy Fat, 3 Green, 3 Condiments

Total Time: 45 minutes

Ingredients

• 1¾ lbs. 95-97% lean ground beef

• 1 cup cremini or button mushrooms, finely chopped

• 2 eggs, lightly beaten

• 4 tbsp reduced-fat parmesan cheese, grated

• 2 tsp oregano, dried

• 2 tsp lemon juice

• ½ tsp onion powder

• ½ tsp garlic powder

• ½ tsp cinnamon

• 4 cups shredded romaine lettuce

• 1 cup cucumber, sliced

• 1 cup cherry tomatoes

• 1 cup green or yellow bell peppers, large dice

• 4 tbsp reduced-fat feta cheese, crumbled

• 8 Greek olives

• 4 tbsp Wish Bone Balsamic Italian or Greek Vinaigrette

Directions

1. Preheat your oven to 400°F. Line a sheet tray with foil or parchment paper.

2. In a medium bowl, mix together the ground beef, chopped mushrooms, eggs, parmesan, oregano, lemon juice, onion powder, garlic powder, and cinnamon.

3. Using a rounded tablespoon, form the mixture into about 40 meatballs. Place the meatballs on the prepared sheet tray and bake for 15 to 18 minutes or until browned. Remove from oven and let cool.

4. To serve, in each of 4 bowls or plates, assemble 1 cup of romaine, ¼ cup each of sliced cucumber, cherry tomatoes and bell peppers. Top with 10 meatballs.

5. Garnish with 1 tablespoon crumbled feta cheese, 2 Greek olives and 1 tablespoon of Wishbone dressing.

Tips

• For a fun twist, replace the shredded romaine lettuce with romaine or butterhead lettuce leaves. Serve the salad ingredients, including the meatballs, cucumber, tomatoes, bell peppers, feta, olives and vinaigrette in the lettuce leaves wraps.

Nutrition Per Serving: 400 calories, 20g fat, 12g carbohydrate, 50g protein