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.

Yield: 6 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 0.0%
  • Fat: 5.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.1g
  • Carbohydrate: 10.2g
  • Fiber: 2g
  • Cholesterol: 6mg
  • Iron: 1.1mg
  • Sodium: 236mg
  • Calcium: 63mg


  • 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. 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.
  2. carbo rating: 8
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