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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

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