Recipe: Crunchy Greek Salad

2 large carrots, cut into small pieces
1/2 red onion, sliced thin
1 red pepper, cut into bite-size pieces
1 large cucumber, peeled and sliced
1 tomato, cut into bite-sized pieces
3-4 sprigs of parsley, stems removed
1/2 cup pitted Kalamata olives
1/2 cup olive oil
Juice of 1 lemon
4 ounces of feta cheese
Salt and pepper, to taste

1. Mix all vegetables in a bowl with olive oil and lemon juice
2. Top with crumbled feta cheese. Toss salad.

Serves 4 as main dish salad
Serves 6 as side salad

Recipe by Bill Bradley, R.D.