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Tossed Greek Salad

 Tossed Greek Salad
Topped with a lemony dressing, this combination of greens, cucumber, olives and feta cheese is typical of a Greek salad. "I love the flavors," relates Lisa Hooker of Eugene, Oregon.
12 ServingsPrep/Total Time: 15 min.

Ingredients

  • 12 cups torn romaine
  • 2 medium tomatoes, cut into wedges
  • 1 medium cucumber, peeled, halved and sliced
  • 1/2 medium green pepper, thinly sliced
  • 1/2 medium red onion, cut into rings
  • 1/2 cup sliced ripe olives
  • 1/2 cup crumbled feta cheese
  • LEMON DRESSING:
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper

Directions

  • In a salad bowl, combine the first seven ingredients. Whisk the
  • dressing ingredients. Pour over salad and toss to coat. Serve
  • immediately. Yield: 12 servings.
Nutritional Facts: One serving (1-1/4 cups) equals 87 calories, 7 g fat (2 g saturated fat), 6 mg cholesterol, 196 mg sodium,

2 of 2

Tossed Greek Salad (continued)

Nutritional Facts: 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.