Greek Veggie Salad II

Greek Veggie Salad II

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My latest salad favorite, crafted by both my sister, Beth, and me.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine world cuisine
Servings 8
Calories 211 kcal

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

Instructions
 

  • 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

Calories: 211kcalCarbohydrates: 10gProtein: 3gFat: 18gSaturated Fat: 4gCholesterol: 13mgSodium: 767mgPotassium: 255mgFiber: 2gSugar: 3gVitamin C: 12mgCalcium: 104mgIron: 1mg
Keyword Greek Veggie Salad II
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Article Categories:
Greek Salad Recipes

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