Athenian Salad Recipe

Summary

CuisineCourse

Ingredients

 Head of lettuce1 Medium
 Romaine1 Bunch (100 gm)
 Radishes10 , sliced
 Cucumber1 Medium, sliced
 Green onions with tops6 , cut into 1/2-inch pieces
 Olive oil/Vegetable oil1⁄2 Cup (8 tbs)
 Wine vinegar1⁄3 Cup (5.33 tbs)
 Salt1 Teaspoon
 Dried oregano leaves1 Teaspoon
 Green olives24 (Greek Or Ripe)
 Crumbled feta cheese1⁄4 Cup (4 tbs)
 Canned rolled anchovies with capers2 Ounce, drained (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 1356 Calories from Fat 1125

% Daily Value*

Total Fat 128 g196.5%

Saturated Fat 20.9 g104.6%

Trans Fat 0 g

Cholesterol 63.4 mg

Sodium 4859.3 mg202.5%

Total Carbohydrates 38 g12.8%

Dietary Fiber 17.5 g70.2%

Sugars 12.6 g

Protein 22 g43.7%

Vitamin A 699.2% Vitamin C 215.6%

Calcium 68.5% Iron 59.1%

*Based on a 2000 Calorie diet

Directions

Tear lettuce and romaine into bite-size pieces.
Place lettuce, romaine, radishes, cucumber and green onions in large plastic bag.
Close bag tightly and refrigerate.
Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate.
Just before serving, shake dressing.
Add dressing and olives to vegetables in bag.
Close bag tightly and shake until ingredients are well coated.
Pour salad into large bowl; top with cheese and anchovies.
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