Greek Salad with Feta and Olives

2 Reviews
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Yield
10 servings (serving size: about 1 2/3 cups)
By Abby Duchin Dinces
April 1996
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 61
  • Caloriesfromfat 49%
  • Fat 3.3g
  • Satfat 1.3g
  • Monofat 1.6g
  • Polyfat 0.4g
  • Protein 2.6g
  • Carbohydrate 7.7g
  • Fiber 2.2g
  • Cholesterol 5mg
  • Iron 1.5mg
  • Sodium 165mg
  • Calcium 71mg

How to Make It

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

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Ratings & Reviews

Omogilenko's Review

rinamarie
April 01, 2014
N/A

rinamarie's Review

Omogilenko
May 02, 2010
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.