Greek Veggie Salad II recipe

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Ingredients

1 large cucumber, chopped
2 roma (plum) tomatoes, chopped
1 (5 ounce) jar pitted kalamata olives
1 (4 ounce) package feta cheese, crumbled
1 red onion, halved and thinly sliced
½ (10 ounce) package baby greens
½ (10 ounce) package romaine lettuce leaves
6 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 ½ cups red wine vinegar

Nutrition Info

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
servingSize: -
sodium: 467.3 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

8 servings

Recipe Note

My new favorite salad, thrown together by me and my sister, Beth.

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