Greek Spinach Salad

Try a flavored feta cheese, such as tomato-basil or black peppercorn, for variety.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 0.0%
  • Fat: 4.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.3g
  • Carbohydrate: 17.2g
  • Fiber: 3.4g
  • Cholesterol: 5mg
  • Iron: 2.3mg
  • Sodium: 186mg
  • Calcium: 86mg


  • 1/4 cup red wine vinegar
  • 1 tablespoon water
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried oregano
  • 1 or 2 garlic cloves, minced
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 1/2 cups sliced cucumber (about 1 medium)
  • 1 1/2 cups chopped plum tomato (about 5)
  • 5 cups loosely packed torn spinach
  • 1/3 cup crumbled feta cheese
  • Freshly ground black pepper (optional)


  1. 1. Combine first 5 ingredients, stirring well with a whisk. Combine chickpeas, cucumber, and tomato in a large bowl; add vinegar mixture, tossing well.
  2. 2. Add spinach and feta cheese; toss salad gently. Sprinkle salad with pepper, if desired.
  3. carbo rating: 14
My Notes

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

Add Note

Greek Spinach Salad Recipe at a Glance
  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