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Greek Salad Bowl

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.

Oxmoor House JANUARY 2005

  • Yield: 6 servings (serving size: 3/4 cup)

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. 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

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
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Greek Salad Bowl recipe

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