I love this recipe, make it all the time. However I do not make it how they have it, I do not use the excarole or the red bell peppers, and use black olives in place of the kalamata olives. I also do not put very much lemon juice in the dressing either, it comes out slightly bitter tasting if you use 1/4 cup. Other than that its awesome.
Greek Salad with Feta and Olives
Yield: 10 servings (serving size: about 1 2/3 cups)
Recipe from
More From Cooking Light
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
- Combine first 8 ingredients in a large bowl. Pour vinaigrette over salad; toss well. Sprinkle cheese over salad.
Greek Salad with Feta and Olives Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, No-Cook, Quick/Easy
- CUISINE: Mediterranean, Greek
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Meatless
- PUBLICATION: Cooking Light
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