Grecian Tossed Salad Recipe Print Page

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Salad Recipes

Grecian Tossed Salad

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

Southern Living DECEMBER 2004

Yield: Makes 6 servings
Prep time:20 Minutes

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.

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

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Grecian Tossed Salad recipe