Recipe courtesy of Robert Waldron
and
Martha Hollis
Tonja Lee William's Greek Salad
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 176
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 17
- Sodium
- 265
- Total: 10 min
- Prep: 10 min
Ingredients
2 hearts of romaine lettuce, washed and spun dry
1 red pepper, roasted, seeded, peeled, sliced into thin strips
1 cucumber, peeled, cut into chunks
1 large, red-ripe tomato, cut into chunks
1/2 cup black Kalamata olives, pitted
1/4 cup extra virgin olive oil (use a fruity green one)
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh oregano
1/2 teaspoon freshly ground pepper
4-ounce block feta cheese
Directions
- In a large salad bowl, break lettuce hearts into bite-sized pieces. Add pepper, cucumber, tomato and olives. Mix together olive oil, lemon juice, oregano and black pepper. Pour dressing over salad. Toss until well coated. Crumble feta over salad. Serve.