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Greek Garden Salad Recipe

Greek Garden Salad Recipe

In the summer, when my garden vegetables are in abundance, I serve this salad. We eat this pretty blend often. It's handy to make with convenient bottled Italian dressing. But don't put the dressing on too early or the vegetables will get too soggy.—Glenda Parsonage, Maple Creek, Saskatchewan
TOTAL TIME: Prep/Total Time: 15 min. YIELD:6 servings

Ingredients

  • 2 large tomatoes, chopped
  • 3/4 cup chopped cucumber
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup thinly sliced green onions
  • 1/4 cup sliced ripe olives
  • 1/2 cup Italian salad dressing
  • 1/8 teaspoon dried oregano
  • Leaf lettuce, optional

Directions

  • 1. In a large bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat. Serve in a lettuce-lined bowl if desired. Yield: 6 servings.

Nutritional Facts

One serving (prepared with feta cheese and fat-free Italian dressing) equals 69 calories, 4 g fat (0 saturated fat), 11 mg cholesterol, 389 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.