Greek Salad: On the Side #7 Recipe Video
Ingredients
| Vinaigrette dressing: | ||
| Red wine vinegar | 3 Tablespoon | |
| Lemon juice | 1 1⁄2 Teaspoon | |
| Fresh oregano leaves | 2 Teaspoon, mince | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Minced garlic cloves | 1 | |
| Olive oil | 6 Tablespoon | |
| Salad: | ||
| Red onion | 1⁄2 , thinly sliced | |
| Peeled cucumber | 1⁄2 (halved lengthwhalved lengthwise, and slicedise, and sliced) | |
| Chopped tomatoes | 1 Cup (16 tbs) | |
| Roasted red bell pepper | 12 Ounce, thinly sliced (1 jar) | |
| Kalamata olives | 1⁄2 Cup (8 tbs), halved | |
| Fresh parsley | 2 Tablespoon, chopped finely | |
| Fresh mint leaves | 2 Tablespoon, chopped finely | |
| Crumbled feta cheese | 4 Ounce (1 box) | |
| Romaine lettuce heart | 1 , torn into pieces | |
Nutrition Facts
Serving size
Calories 526 Calories from Fat 420
% Daily Value*
Total Fat 48 g73.1%
Saturated Fat 9.8 g49.2%
Trans Fat 0 g
Cholesterol 33.6 mg11.2%
Sodium 1425 mg59.4%
Total Carbohydrates 16 g5.2%
Dietary Fiber 2.8 g11.2%
Sugars 9.5 g
Protein 7 g14.7%
Vitamin A 135.8% Vitamin C 157.9%
Calcium 24.3% Iron 10.4%
*Based on a 2000 Calorie diet
Directions
1. In a medium sized bowl whisk in red wine vinegar, lemon juice, fresh minced oregano leaves, salt, pepper, garlic and olive oil until well combined.
2. To the bowl add the onion and cucumber and toss well.
3. Prepare tomatoes, bell peppers, olives and herbs as and then add into the salad, along with the crumbled goodness of feta cheese. Toss to mix well.
4. Tear romaine lettuce in bowl and toss again.
SERVING:
5. Serve immediately and enjoy!
Chef
