Mamma Mia! That’s A Great Greek Salad

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Wednesday - April 15, 2009

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MAMMA MIA! What fun will be happening May 12-30 at Blaisdell Concert Hall when the ever-popular Broadway musical comes on its first national tour to Hawaii.

Tickets are going fast for the three-week engagement, since it seems everyone knows and loves the ABBA music that’s the backbone of the fanciful show. A whopping 32 million people have seen it around the world. It’s the story of freewheeling Donna, an independent single mom whose daughter Sophie invites three special guests to her wedding - all possibly her dad! The fun happens on an idyllic Greek island. The music will have you dancing in your seat! And to get ready for the fun, come to MAMMA MIA! Day at Kahala Mall with KSSK’s Sweetie Pacarro and an array of celebrity judges for the “Dancin’ Queen” contest May 9.

Opening night includes a benefit gala for the Women’s Cancer Center at Kapiolani Medical Center. It’s a wonderful cause and a major community resource. The $100 tickets include VIP seating and a post-show cast party at Romano’s Macaroni Grill. Call 732-7733 to make reservations for the fundraiser, or go to www.ticketmaster.com.

To get further into the mood, here’s a Greek-inspired recipe to enjoy while you practice your ABBA moves.

Feta cheese is used in moderation in this salad as it is high in cholesterol and sodium. On the plus side, it is a good source of protein, riboflavin, vitamin B12, calcium and phosphorus.

Kalamata olives come from Kalamata, a region in Greece famous for its olives and olive oils. Kalamata olives, aka Greek olives, have a distinctive taste with a sweet, rich flavor. To reduce sodium, rinse the olives well to remove a lot of the brine; drain and pat dry.

MAMMA MIA GREEK SALAD

* 1/2 pound fresh spinach leaves, stems trimmed and torn into small pieces
* 3 medium cucumbers,diced
* 1/2 green bell pepper, seeded and diced
* 1/2 cup Kalamata olives, rinsed, pitted and sliced
* 6 diced Roma tomatoes
* 1/2 medium Maui onion, diced
* 1 cup crumbled feta cheese
* 1/2-3/4 cup fat-free raspberry or red wine vinaigrette dressing

Place spinach in salad bowl; add the cucumbers, bell pepper, olives, Roma tomatoes and Maui onion. Toss to combine. Chill until ready to serve. Sprinkle with feta cheese and give a light toss. Add dressing and toss to coat.

Makes eight servings.

Approximate Nutrition Information Per Serving:

Calories: 140 Fat: 5 grams

Cholesterol: 20 milligrams

Sodium: 340 milligrams (will depend on dressing used and how well you rinse the olives)

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)