Greek Salad Bowl

If your cucumber is large, slice it in half lengthwise, remove the seeds, if desired, and then cut crosswise into thin slices.


6 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 97
Caloriesfromfat 0.0 %
Fat 5.9 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.1 g
Carbohydrate 10.2 g
Fiber 2 g
Cholesterol 6 mg
Iron 1.1 mg
Sodium 236 mg
Calcium 63 mg


1 (14-ounce) can quartered artichoke hearts, drained
1 cup sliced cucumber
1/3 cup crumbled feta cheese
12 kalamata olives, pitted
1 large tomato, cut into thin wedges
1/3 cup fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper seasoning
1 garlic clove, crushed
Freshly ground black pepper


1. Combine first 5 ingredients in a large bowl. Combine lemon juice and next 4 ingredients in a small bowl; stir with a whisk until blended. Pour over vegetable mixture; toss to coat. Sprinkle with pepper.

carbo rating: 8

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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