Grecian Tossed Salad

Grecian Tossed Salad Recipe
Chicken broth smooths out vinegar's tartness so less oil is needed.
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Yield:

Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 140
Caloriesfromfat 75 %
Fat 11.6 g
Satfat 2.3 g
Monofat 7.7 g
Polyfat 1 g
Protein 2.2 g
Carbohydrate 7.8 g
Fiber 1.9 g
Cholesterol 5.7 mg
Iron 0.8 mg
Sodium 343 mg
Calcium 58 mg

Ingredients

1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup fat-free reduced-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1 1/2 teaspoons dried oregano
1/2 teaspoon pepper
1/2 head iceberg lettuce, torn
4 to 5 endive leaves, torn
1/2 cucumber, thinly sliced
1 tomato, cut into wedges
1/4 cup chopped green bell pepper
3 green onions, chopped
4 radishes, sliced
1/4 cup crumbled feta cheese
6 kalamata olives, chopped

Preparation

Whisk together first 7 ingredients in a large bowl. Add lettuce and remaining ingredients, tossing to coat.

Note: The fat percentage appears to be high because fat (oil, cheese, and olives) provides most of the calories in the recipe. Salad vegetables have very few calories.

Note:

December 2004
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