Greek Salad with Feta and Olives

Yield: 10 servings (serving size: about 1 2/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 49%
  • Fat: 3.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 7.7g
  • Fiber: 2.2g
  • Cholesterol: 5mg
  • Iron: 1.5mg
  • Sodium: 165mg
  • Calcium: 71mg

Ingredients

  • 8 cups torn romaine lettuce
  • 4 cups torn escarole
  • 1 1/2 cups thinly sliced red onion, separated into rings
  • 1 1/2 cups thinly sliced green bell pepper rings
  • 1 1/2 cups thinly sliced red bell pepper rings
  • 1/2 cup thinly sliced radishes
  • 1/4 cup sliced pitted kalamata olives
  • 2 medium tomatoes, each cut into 8 wedges
  • Oregano Vinaigrette
  • 1/2 cup (2 ounces) crumbled feta cheese

Preparation

  1. Combine first 8 ingredients in a large bowl. Pour vinaigrette over salad; toss well. Sprinkle cheese over salad.
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