Publisher Photo
Publisher Photo
Peaches and oranges add a tasty twist to this Greek salad. The ingredients really complement each other.—Sue Donnan, Bellevill, Ontario
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
12 servings
TOTAL TIME:
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 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.
Originally published as Fruity Greek Salad in Country Woman January/February 2002, p37

Nutritional Facts

1-1/4 cups: 94 calories, 7g fat (2g saturated fat), 6mg cholesterol, 178mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

  • 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 olive oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  1. 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.
Originally published as Fruity Greek Salad in Country Woman January/February 2002, p37

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