Grecian Tossed Salad

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


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


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


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.

December 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note