Recipe courtesy of Michele Urvater
Greek Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 435
- Total Fat
- 37
- Saturated Fat
- 10
- Carbohydrates
- 20
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 10
- Cholesterol
- 33
- Sodium
- 1030
- Total: 20 min
- Prep: 20 min
Ingredients
1/2 head romaine lettuce, (about 3 cups) torn into bite sized pieces
1 ripe tomato, cut into 8ths
1 yellow bell pepper, cut into thin rings
1/4 red onion, finely sliced
1/4 cup finely chopped celery
1/2 cup crumbled chilled feta cheese
6 kalamata olives, pitted and cut into slivers
1 tablespoon drained rinsed capers
Chopped fresh oregano
Salt and freshly ground black pepper
1/4 cup Mustard Vinaigrette, recipe follows
Mustard Vinaigrette:
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 tablespoon mustard
Salt and pepper
Directions
- Combine all of the ingredients, except for vinaigrette. Toss the salad with the vinaigrette at last moment.
Mustard Vinaigrette:
- Combine all ingredients.