Greek Garden Salad with Dressing Recipe

Greek Garden Salad with Dressing Recipe
Greek Garden Salad with Dressing Recipe photo by Taste of Home
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Greek Garden Salad with Dressing Recipe

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“My Italian-American mother and Syria-American father merged their skills to create this delicious salad. We still grow most of the ingredients and serve this often,” writes Weda Mosellie from Phillipsburg, New Jersey.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 cups torn romaine
  • 1 plum tomato, sliced
  • 1/2 cup julienned sweet red pepper
  • 1/2 cup sliced seeded peeled cucumber
  • 1/3 cup garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup sliced fennel bulb
  • 1/4 cup chopped celery
  • 6 pitted ripe or Greek olives
  • 1 green onion, thinly sliced
  • DRESSING:
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon water
  • 1/2 teaspoon minced fresh mint or 1/8 teaspoon dried mint
  • 1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano
  • 1/2 teaspoon grated lemon peel
  • Dash each salt and pepper
  • 1 tablespoon crumbled reduced-fat feta cheese

Directions

In a small serving bowl, combine the first nine ingredients.
For dressing, in a jar with a tight-fitting lid, combine the lemon juice, oil, garlic, cilantro, water, mint, oregano, lemon peel, salt and pepper; shake well. Drizzle over salad; toss to coat. Sprinkle with cheese. Yield: 4 servings.
Originally published as Greek Garden Salad in Cooking for 2 Fall 2008, p24

Nutritional Facts

1 cup: 90 calories, 5g fat (1g saturated fat), 1mg cholesterol, 172mg sodium, 11g carbohydrate (2g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 3 cups torn romaine
  • 1 plum tomato, sliced
  • 1/2 cup julienned sweet red pepper
  • 1/2 cup sliced seeded peeled cucumber
  • 1/3 cup garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup sliced fennel bulb
  • 1/4 cup chopped celery
  • 6 pitted ripe or Greek olives
  • 1 green onion, thinly sliced
  • DRESSING:
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon water
  • 1/2 teaspoon minced fresh mint or 1/8 teaspoon dried mint
  • 1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano
  • 1/2 teaspoon grated lemon peel
  • Dash each salt and pepper
  • 1 tablespoon crumbled reduced-fat feta cheese
  1. In a small serving bowl, combine the first nine ingredients.
  2. For dressing, in a jar with a tight-fitting lid, combine the lemon juice, oil, garlic, cilantro, water, mint, oregano, lemon peel, salt and pepper; shake well. Drizzle over salad; toss to coat. Sprinkle with cheese. Yield: 4 servings.
Originally published as Greek Garden Salad in Cooking for 2 Fall 2008, p24

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