Greek Veggie Salad II

4.4
(53)

My new favorite salad, thrown together by me and my sister, Beth.

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5
5
5
Prep Time:
20 mins
Total Time:
20 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 large cucumber, chopped

  • 2 roma (plum) tomatoes, chopped

  • 1 (5 ounce) jar pitted kalamata olives

  • 1 (4 ounce) package feta cheese, crumbled

  • 1 red onion, halved and thinly sliced

  • ½ (10 ounce) package baby greens

  • ½ (10 ounce) package romaine lettuce leaves

  • 6 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 teaspoon Dijon mustard

  • 1 teaspoon lemon juice

  • 1 ½ cups red wine vinegar

Directions

  1. In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

Nutrition Facts (per serving)

211 Calories
18g Fat
10g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 211
% Daily Value *
Total Fat 18g 23%
Saturated Fat 4g 21%
Cholesterol 13mg 4%
Sodium 467mg 20%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 5%
Total Sugars 3g
Protein 3g
Vitamin C 12mg 59%
Calcium 104mg 8%
Iron 1mg 5%
Potassium 255mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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