Field Salad with Tomato, Feta, and Olives

To dice the olives, quarter them lengthwise; then cut crosswise into pieces.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Oxmoor House

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 48
  • Fat: 2.1g
  • Saturated fat: 1.2g
  • Protein: 2.8g
  • Carbohydrate: 5.5g
  • Cholesterol: 7mg
  • Iron: 1.3mg
  • Sodium: 422mg
  • Calories from fat: 39%
  • Fiber: 2.3g
  • Calcium: 90mg


  • 3 tablespoons fat-free Italian dressing
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarsely ground black pepper
  • 2 large pimiento-stuffed olives, diced
  • 6 cups mesclun salad greens
  • 8 cherry tomatoes, halved
  • 1/4 cup (1 ounce) crumbled feta cheese


  1. Combine first 4 ingredients in a large bowl. Add mesclun, tomatoes, and cheese; toss gently until greens are thoroughly coated.
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