Greek Garden Salad
Recipe from
Better Homes and Gardens
The garlic vinaigrette goes well with any green salad. If you're an anchovy fan, add 1 tablespoon anchovy paste just before you shake it up.
Servings:
Makes 4 to 6 servings.
Total Time:
25 mins
Ingredients
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2 cupstorn romaine or spinachsee savings
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1 cuptorn leaf lettuce or iceberg lettucesee savings
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1 cuptorn radicchio or shredded red cabbagesee savings
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1medium tomatosee savings
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1/2 of amedium red onionsee savings
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1/2 of asmall cucumbersee savings
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1small green or red sweet pepper, cut into julienne strips (3/4 cup)see savings
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1/4 cupGreek olives or sliced pitted ripe olivessee savings
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3 tablespoonsolive oil or salad oilsee savings
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3 tablespoonswhite wine vinegar or vinegarsee savings
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1 tablespoonsnipped fresh oregano or 1 teaspoon dried oregano, crushedsee savings
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2large cloves garlic, mincedsee savings
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1/8 teaspoonpeppersee savings
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1/2 cupcrumbled feta cheese (2 ounces)see savings
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Directions
1.
In a large salad bowl combine romaine or spinach, leaf lettuce or iceberg lettuce, and radicchio or red cabbage; set aside.
2.
Cut the tomato into thin wedges; cut each wedge in half. Slice the onion and cucumber; cut each slice in half. Add tomato, onion, cucumber, pepper strips, and olives to the greens.
3.
For garlic vinaigrette, in a screw-top jar combine olive oil or salad oil, white wine vinegar or vinegar, oregano, garlic, and pepper. Cover and shake well. Pour over salad. Toss lightly to coat. Sprinkle with feta cheese. Makes 4 to 6 servings.
Make-Ahead Tip
Prepare dressing. Cover and chill up to 24 hours.
Nutrition information
Per serving: Calories 166, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 12 mg, Sodium 244 mg, Carbohydrate 8 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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