Greek Salad
Recipe from
Better Homes and Gardens
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.

Servings:
Makes 6 side-dish servings
Total Time:
15 mins
Ingredients
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6 cupstorn mixed salad greens or romainesee savings

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2 mediumtomatoes, cut into wedges, or 8 cherry tomatoes, halvedsee savings

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1 smallcucumber, halved lengthwise and thinly slicedsee savings

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1 smallred onion, cut into thin wedgessee savings

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1/2 cuppitted kalamata olivessee savings

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1/2 cupcrumbled feta cheese (2 ounces)see savings

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1 recipeGreek Vinaigrettesee savings

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2 smallpita bread rounds, cut into wedges (optional)see savings

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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
3.
Greek Vinaigrette: In a screw top jar combine 2 tablespoons olive oil or salad oil; 2 tablespoons lemon juice; 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed; 1/8 teaspoon salt; and 1/8 teaspoon black pepper. Cover and shake well.
Nutrition information
Per serving: Calories 105, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 8 mg, Sodium 286 mg, Carbohydrate 7 g, Total Sugar 4 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 7%, Iron 3%. Exchanges: Vegetable 1.5, Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet.
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