Grecian Tossed Salad

Chicken broth smooths out vinegar's tartness so less oil is needed.

Yield: Makes 6 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 75%
  • Fat: 11.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 1g
  • Protein: 2.2g
  • Carbohydrate: 7.8g
  • Fiber: 1.9g
  • Cholesterol: 5.7mg
  • Iron: 0.8mg
  • Sodium: 343mg
  • Calcium: 58mg


  • 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


  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.
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