Greek Garden Salad
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.
Ingredients
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2 cups torn romaine or spinach
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1 cup torn leaf lettuce or iceberg lettuce
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1 cup torn radicchio or shredded red cabbage
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1 medium tomato
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1/2 of a medium red onion
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1/2 of a small cucumber
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1 small green or red sweet pepper, cut into julienne strips (3/4 cup)
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1/4 cup Greek olives or sliced pitted ripe olives
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3 tablespoons olive oil or salad oil
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3 tablespoons white wine vinegar or vinegar
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1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
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2 large cloves garlic, minced
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1/8 teaspoon pepper
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1/2 cup crumbled feta cheese (2 ounces)
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
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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