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

More From Oxmoor House

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

Ingredients

  • 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

Preparation

  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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Greek Salad Bowl Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy