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Grecian Tossed Salad

Prep time 20 mins
Yield Makes 6 servings
Chicken broth smooths out vinegar's tartness so less oil is needed.

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

Nutrition 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

How to Make It

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

  2. 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.