Greek Salad Recipe

Summary

Preparation Time10 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Iceberg lettuce head1 Medium, chopped to make 6 cups
 Curly endive head1 , chopped
 Tomatoes2 , peeled and chopped
 Pitted ripe olives1⁄4 Cup (4 tbs), sliced
 Sliced green onion1⁄4 Cup (4 tbs)
 Olive oil/Salad oil2⁄3 Cup (10.67 tbs)
 White wine vinegar1⁄3 Cup (5.33 tbs)
 Salt1⁄2 Teaspoon
 Dried oregano leaves1⁄4 Teaspoon, crushed
 Pepper1⁄8 Teaspoon
 Feta cheese3 Ounce, cubed to make 3/4 cup
 Canned anchovy fillets3 Ounce, drained (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 1867 Calories from Fat 1567

% Daily Value*

Total Fat 177 g273%

Saturated Fat 33 g165%

Trans Fat 0 g

Cholesterol 120.7 mg

Sodium 5569.7 mg232.1%

Total Carbohydrates 44 g14.5%

Dietary Fiber 23.2 g92.7%

Sugars 16.8 g

Protein 36 g71.1%

Vitamin A 312.7% Vitamin C 135.1%

Calcium 97.5% Iron 59.9%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a large bowl toss greens.
2) Place the mixture on individual plates.
3) On the top of greens arrange tomato, olives, and green onion.
4) Take a screw-top jar and add olive oil, vinegar, salt, oregano, and pepper.
5) Place the lid and shake well.
6) Pour mixture on the salad.

SERVING
7) Serve topped with feta cheese and anchovies.
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