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Fruity Greek Salad Recipe

Peaches and oranges add a tasty twist to this Greek salad. The ingredients really complement each other.—Sue Donnan, Bellevill, Ontario

This recipe is:

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12 Servings
Prep/Total Time: 10 min.

Ingredients

12 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, sliced
1 cup sliced carrots
1 small red onion, thinly sliced
1/2 cup canned unsweetened peach slices, cut into thirds
10 pitted whole ripe olives
3 ounces crumbled feta cheese
1/4 cup Crisco® Extra Virgin Olive Oil
1/2 teaspoon sugar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt

Directions

In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar and seasonings; shake well. Drizzle over salad; toss to coat. Yield: 12 servings.

Nutritional Analysis: One serving (1-1/4 cups) equals 94 calories, 7 g fat (2 g saturated fat), 6 mg cholesterol, 178 mg sodium, 8 g carbohydrate, 2 g fiber 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Fruity Greek Salad published in Country Woman January/February 2002, p37

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