Greek Salad

For a quick vibrant salad, make the Greek vinaigrette ahead of time and store it in the fridge so it will be ready to toss with greens, olives and feta cheese.



by 14  people


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Servings: 6
Serving size: 3/4  cup
Yield: 6 side dish servings
Total Time: 15 mins
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Ingredients
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    6   cups 
    torn mixed salad greens or romaine
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    2   
    medium tomatoes, cut into wedges, or 8 cherry tomatoes, halved
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    1   
    small cucumber, halved lengthwise and thinly sliced
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    1   
    small red onion, cut into thin wedges
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    1/2  cup 
    pitted kalamata olives
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    1/2  cup 
    crumbled feta cheese (2 ounces)
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    1   
    recipe Greek Vinaigrette
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    2   
    small pita bread rounds, cut into wedges (optional)
Greek Vinaigrette
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    2   tablespoons 
    olive oil or salad oil
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    2   tablespoons 
    lemon juice
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    2   teaspoons 
    snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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    1/8  teaspoon 
    salt
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    1/8  teaspoon 
    black pepper


Directions
1.
In a salad bowl combine salad greens, tomatoes, cucumber, onion, olives, and crumbled cheese. Add Greek Vinaigrette; toss to coat. If desired, serve with pita bread wedges.
2.
Makes 6 side-dish servings.
Greek Vinaigrette
1.
In a screw top jar combine olive oil or salad oil, lemon juice, oregano, salt, and pepper. Cover and shake well.

Nutrition information
Per Serving: cal. (kcal) 105, Fat, total (g) 8, chol. (mg) 8, sat. fat (g) 2, carb. (g) 7, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 4, pro. (g) 2, vit. A (IU) 583, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 44, Cobalamin (Vit. B12) (g) 0, sodium (mg) 286, Potassium (mg) 259, calcium (mg) 71, iron (mg) 1, Vegetables () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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