Greek Salad with Green Grapes Recipe

Greek Salad with Green Grapes Recipe
Greek Salad with Green Grapes Recipe photo by Taste of Home
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Greek Salad with Green Grapes Recipe

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Prepared with ingredients traditionally associated with Greece, this healthy and colorful salad offers a delightful combination of tastes. This salad is outstanding for any entree, but especially with lamb or pork dishes prepared in a Mediterranean style.—Holly Heupel, Colorado Springs, Colorado
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (5 ounces) spring mix salad greens
  • 3-1/2 cups torn romaine
  • 1 large cucumber, chopped
  • 1 cup green grapes
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup chopped walnuts
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • GREEK YOGURT VINAIGRETTE:
  • 3/4 cup white wine vinegar
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons honey
  • 2 teaspoons snipped fresh dill
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 7 tablespoons olive oil

Directions

In a large bowl, combine first eight ingredients.
In a small bowl, whisk the vinegar, yogurt, honey, dill, salt and pepper. Gradually add the oil in a steady stream until combined. Pour over salad; toss to coat. Yield: 9 servings.
Editor's Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 1/4 cup plain yogurt in prepared strainer; refrigerate overnight. Discard liquid from bowl; proceed as directed.
Originally published as Greek Salad with Green Grapes in Tomatoes Recipe Cards 2013 Digest 2013

Nutritional Facts

1-1/2 cups salad: 229 calories, 19g fat (4g saturated fat), 8mg cholesterol, 268mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 4g protein.

  • 1 package (5 ounces) spring mix salad greens
  • 3-1/2 cups torn romaine
  • 1 large cucumber, chopped
  • 1 cup green grapes
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup chopped walnuts
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • GREEK YOGURT VINAIGRETTE:
  • 3/4 cup white wine vinegar
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons honey
  • 2 teaspoons snipped fresh dill
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 7 tablespoons olive oil
  1. In a large bowl, combine first eight ingredients.
  2. In a small bowl, whisk the vinegar, yogurt, honey, dill, salt and pepper. Gradually add the oil in a steady stream until combined. Pour over salad; toss to coat. Yield: 9 servings.
Editor's Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 1/4 cup plain yogurt in prepared strainer; refrigerate overnight. Discard liquid from bowl; proceed as directed.
Originally published as Greek Salad with Green Grapes in Tomatoes Recipe Cards 2013 Digest 2013

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