Name: Dana's Greek Salad recipe
Ingredients: 6 romaine lettuce leaves, chopped into bite-sized pieces;4 sprigs purslane, leaves and stems chopped;1 cucumber, halved lengthwise and sliced;½ onion, sliced;3 small tomatoes, cut into wedges;16 pitted Spanish black olives;½ cup cubed low-salt feta cheese;¼ cup olive oil;3 tablespoons lemon juice;1 clove garlic, minced;1 ½ teaspoons salt;½ teaspoon dried oregano;½ teaspoon dried basil;¼ teaspoon ground black pepper

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Ingredients

6 romaine lettuce leaves, chopped into bite-sized pieces 4 sprigs purslane, leaves and stems chopped 1 cucumber, halved lengthwise and sliced ½ onion, sliced 3 small tomatoes, cut into wedges 16 pitted Spanish black olives ½ cup cubed low-salt feta cheese ¼ cup olive oil 3 tablespoons lemon juice 1 clove garlic, minced 1 ½ teaspoons salt ½ teaspoon dried oregano ½ teaspoon dried basil ¼ teaspoon ground black pepper

Nutrition Info

240.7 calories carbohydrate: 12.4 g cholesterol: 11.1 mg fat: 19.3 g fiber: 2.9 g protein: 8.6 g saturatedFat: 4.4 g servingSize: - sodium: 1467.6 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Directions

Layer lettuce, purslane, cucumber, onion, tomatoes, olives, and feta cheese, in that order, on a flat serving plate.
Whisk olive oil, lemon juice, garlic, salt, oregano, basil, and black pepper together in a bowl to make dressing.
Drizzle dressing over salad before serving.

Recipe Yield

4 servings

Recipe Note

I love this salad. It's a perfect summer appetizer to be served for lunch or dinner. It's easy to prepare and full of flavor for those who want to eat something healthy, yet good tasting!

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