Greek Salad
From RealAge
Originally published in YOU: On a Diet, Revised Edition, by Michael Roizen, MD, and Mehmet Oz, MD
Nutritional Information
(per serving)
| Calories | 305 |
| Total Fat | 16g |
| Saturated Fat | 5.7g |
| Cholesterol | -- |
| Sodium | 510mg |
| Total Carbohydrate | 35.8g |
| Dietary Fiber | 10.9g |
| Sugars | 17.9g |
| Protein | 12g |
| Calcium | -- |
Serves: 2 Edit
Yields: 2 servings
Ingredients
| U.S. | Metric | Conversion chart |
Dressing Ingredients
- 1 tablespoon(s) olive oil
- 1 tablespoon(s) red wine vinegar
- 1 tablespoon(s) lemon juice
- .5 teaspoon(s) dried oregano
- 1 clove(s) garlic, minced
- .5 teaspoon(s) honey
- Salt and freshly ground black pepper (optional)
Salad Ingredients
- 1 head(s) romaine lettuce, torn
- 1 tomato, quartered
- 4 pepperoncini peppers
- 1 small cucumber, sliced
- .5 cup(s) crumbled low fat feta cheese
- Several sprigs fresh dill, chopped
- .5 green bell pepper, sliced into rings
- 8 kalamata olives
Directions
- Combine all dressing ingredients except salt and pepper; mix well.
- Season to taste with salt and pepper if desired; let stand 5 minutes.
- Combine all salad ingredients in large bowl; toss with dressing.
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