Romaine and Greek Vegetable Salad

Prep: 15 minutes. Toss this salad together just before serving so the lettuce stays crisp.

Yield: 4 servings (serving size: 2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 36%
  • Fat: 9g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 10.7g
  • Carbohydrate: 28.1g
  • Fiber: 6.6g
  • Cholesterol: 26mg
  • Iron: 3.5mg
  • Sodium: 872mg
  • Calcium: 232mg


  • 4 cups packaged torn romaine lettuce
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 16 grape tomatoes, halved
  • 1 cucumber, chopped and peeled
  • 4 ounces presliced mushrooms
  • 1/4 cup thinly sliced red onion
  • 12 coarsely chopped pitted kalamata olives
  • 1 to 2 tablespoons dried oregano
  • 1/4 cup low-fat Italian dressing
  • 4 ounces crumbled feta cheese with basil and sun-dried tomatoes


  1. Combine first 8 ingredients in a large bowl; toss gently. Add dressing and cheese just before serving; toss gently.
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