How to Make Garden-Fresh Greek Salad

Yield: 6 Servings (11⁄3 cups each)

Cooking Time: 20 Minutes

Total Time: 20 Minutes

Ingredients

Greek Dressing

3 tablespoons fresh lemon juice
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
½ teaspoon salt
½ teaspoon sugar
½ teaspoon Dijon mustard
¼ teaspoon pepper
1 clove garlic, finely chopped

Salad

1 bag (10 oz) ready-to-eat romaine lettuce
¾ cup chopped seeded peeled cucumber
½ cup sliced red onion
¼ cup sliced kalamata olives
2 medium tomatoes, seeded, chopped (1½ cups)
¼ cup reduced-fat feta cheese

How to Make It

In small bowl, beat all dressing ingredients with whisk.
In large bowl, toss all salad ingredients except cheese. Stir in dressing until salad is well coated. Sprinkle with cheese.

Serving Size 1

Nutritional Value Per Serving

Calories

45 kcal

Calories from Fat:

13.5 kcal

% Daily Value^*

Total Fat

1.5 g

Saturated Fat

0.5 g

Trans Fat

0.0 g

Sodium

340 mg

carbohydrates

6 g

Dietary Fiber

2 g

Protein

3 g

* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.