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.
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)
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
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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Recommended Recipe:
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.
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