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Go Greek for salad days of summer July 5, 2006

Posted by grhomeboy in Food Recipes.


Serves 8

1 head leaf lettuce, iceberg or lettuce of choice

2 tomatoes, cut into wedges

1 cup Kalamata olives, pitted

1 cup thinly sliced red onion

1 cup thinly sliced cucumber

1 cup thinly sliced bell pepper

4-ounce package feta crumbles (tomato-basil preferred)

1/2 cup fresh lemon juice

1 cup extra-virgin olive oil

Salt and pepper to taste

1 teaspoon dried oregano, crumbled

Wash, tear and pat lettuce leaves dry. Place in large bowl with tomatoes, olives, onion, cucumber, bell pepper and feta.

To make dressing, combine remaining ingredients in a smaller bowl and mix well. Pour over salad and toss well.

Nutritional analysis per serving: 329 calories, 32 grams fat, 9 grams carbohydrates, 4 grams protein, 13 milligrams cholesterol, 316 milligrams sodium, 3 grams dietary fiber, 85 percent of calories from fat.


Serves 8

1 head iceberg lettuce, washed, coarsely chopped and dried

1 large tomato, coarsely chopped

1 cucumber, peeled and chopped

1 red onion, coarsely chopped

1 cup finely chopped curly parsley

1/2 cup green salad olives

4-ounce package feta crumbles

1/4 cup lemon juice

1/4 cup white vinegar

1/2 cup mayonnaise

Salt and pepper to taste

1 to 2 teaspoons dried dillweed

Toss lettuce, tomato, cucumber, onion, parsley and olives in a large serving bowl.

In a smaller bowl, combine remaining ingredients, mixing well. Pour feta mixture on salad and toss well. Serve immediately.

Nutritional analysis per serving: 175 calories, 16 grams fat, 8 grams carbohydrates, 4 grams protein, 17 milligrams cholesterol, 324 milligrams sodium, 2 grams dietary fiber, 76 percent of calories from fat.

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