CHOPPED GREEK SALAD
This Greek salad recipe is the best! It features chopped romaine lettuce and colorful garden vegetables, plus irresistible olives, feta cheese, and a simple Greek vinaigrette. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (that's a lot of salad!). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.
Provided by Cookie and Kate
Categories Salad
Time 30m
Number Of Ingredients 16
Steps:
- In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
- To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup and whisk until blended. Taste, and add more vinegar if you'd like a more tangy dressing, or more honey for a more tame dressing.
- If you'll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don't worry, that's normal-just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).
Nutrition Facts : ServingSize 1 side salad with 1/8th of salad dressing, Calories 246 calories, Sugar 5 g, Sodium 502.6 mg, Fat 21.7 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 3.3 g, Protein 4.5 g, Cholesterol 19 mg
GREEK VEGETABLE SALAD
From Rena Kilaniotou of Belleville, New Jersey, this salad is great to serve right away or let the flavors blend overnight for added taste. Either way, these crunchy veggies with an easy homemade dressing are delicious!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a serving bowl, combine the cucumber, tomato, green pepper, onions, olives and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 259 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 885mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
GREEK VEGETABLE SALAD
Prepare our Greek Vegetable Salad. Our Greek Vegetable Salad includes tomatoes, cucumbers, feta cheese and more.
Provided by My Food and Family
Categories Vegetable Recipes
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Mix vegetables in large bowl.
- Add dressing and feta; toss lightly.
- Serve immediately. Or, refrigerate until ready to serve.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
GREEK VEGGIE SALAD
Cucumbers, feta cheese and anchovies make this colorful salad popular. The homemade dressing offers a touch of garlic and herbs that help pull all of the flavors together. -Sue Dannahower of Fort Pierce, Florida.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the tomatoes, green pepper, cucumbers and onions. Whisk together the oil, vinegar, dill, garlic, oregano, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 2 hours. Top with the cheese, olives and anchovies.
Nutrition Facts : Calories 113 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 255mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
GREEK VEGGIE SALAD
This salad is easy, attractive, and a wonderful combination of flavors. For best results make a day ahead and let chill overnight.
Provided by Debbie
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cauliflower, broccoli, cherry tomatoes, olives and cheese. Add enough dressing to coat, toss and refrigerate overnight.
Nutrition Facts : Calories 315 calories, Carbohydrate 13.4 g, Cholesterol 18.7 mg, Fat 27.2 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 5.7 g, Sodium 1370.2 mg, Sugar 5.6 g
GREEK VEGGIE SALAD II
My new favorite salad, thrown together by me and my sister, Beth.
Provided by Lauren Brown
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 10.3 g, Cholesterol 12.6 mg, Fat 17.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 467.3 mg, Sugar 2.6 g
VEGAN GREEK SALAD
Steps:
- Add the chopped romaine lettuce to the mixing bowl, then add the sliced red bell pepper, sliced red onion, sliced cherry tomatoes, sliced cucumber and kalamata olives.
- Toss everything up together and then pour over the vinaigrette and toss again before adding your vegan feta.
- Serve right away.
Nutrition Facts : ServingSize 1 Serve, Calories 89 kcal, Sugar 5 g, Sodium 539 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 10 g, Fiber 4 g, Protein 2 g, UnsaturatedFat 5 g
GREEK RAINBOW VEGETABLE SALAD
A delicious Greek Vegetable salad in a rainbow of colors. Fresh and healthy it is topped with salty rich feta and kalamata olives. Less than 200 calories a serving, eat the rainbow!
Provided by Sabrina Snyder
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Chop all the vegetables into 1/2 inch cubes.
- Chop the olives.
- Crumble the feta cheese.
- Mix the olive oil, red wine vinegar, honey, salt and pepper together in a small bowl.
- Don't worry about it separating, we are going to pour it over the salad immediately.
- Layer in the following order: red onions, cucumbers, yellow bell pepper, red bell pepper, tomatoes, feta cheese and olives.
- Pour the dressing over the salad. Let sit for about half an hour if you can.
Nutrition Facts : Calories 287 kcal, Carbohydrate 15 g, Protein 7 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 659 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
GREEK DICED VEGETABLE SALAD
Serve with a crusty bread....or stuff a pita with it. This recipe is posted for Zaar World Tour, and is from Moosewood Restaurant Cooks at Home
Provided by MsBindy
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine cucumbers, tomtoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano and olives in a large bowl.
- Add salt and pepper and toss well.
- You can serve immediately, but it will taste better if it sits for about 30 minutes before serving.
- Mound the salad on romaine lettuce leaves, and top with feta.
Nutrition Facts : Calories 203.3, Fat 16, SaturatedFat 2.2, Sodium 166.2, Carbohydrate 16.1, Fiber 4, Sugar 7.9, Protein 2.9
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