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Mediterranean Tossed Salad

Mediterranean Tossed Salad

If tomato-basil feta cheese isn't available, substitute peppercorn feta or plain feta.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 6 cups torn green leaf lettuce
  • 1/2 cup thinly sliced red onion (about 1 small)
  • 1/4 cup sliced ripe olives
  • 2 ounces crumbled feta cheese with basil and tomato
  • 1 teaspoon dried oregano
  • 1/3 cup fat-free vinaigrette

Preparation

1. Combine lettuce, onion, olives, cheese, and oregano in a large bowl; pour vinaigrette over salad, and toss gently. Serve immediately.

carbo rating: 4

Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 0.0%
  • Fat: 4.1g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.3g
  • Carbohydrate: 4.9g
  • Fiber: 1.3g
  • Cholesterol: 10mg
  • Iron: 1.1mg
  • Sodium: 222mg
  • Calcium: 45mg
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Mediterranean Tossed Salad recipe

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