greek salad Recipe
Servings: 5-10
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Ingredients
- 1 bag romaine lettuce 1 small jar roasted red peppers
- 1 jar pitted kalamata olives 1 medium cucumber
- 1 container grape tomatoes
- 1 (4 ounce) container Feta cheese
- 1 bottle Greek salad dressing (Kraft brand is preferred)
Directions
- Put lettuce in bowl.
- Remove roasted red pepper from jar, (use approximately 1 pepper), and place on paper towel to remove excess moisture. Cut pepper into thin 1 inch strips. Add to lettuce.
- Drain half the liquid from the olives. Add half the container of olives to the salad, being careful not to get the liquid in the salad.
- Cut off the ends of the cucumber and use a vegetable peeler to remove skin.
- Cut cucumber into ½ inch rounds, then cut rounds in half. Add to salad.
- Wash and dry grape tomatoes and add to salad. Small tomatoes maybe added whole; large tomatoes should be cut in half.
- Sprinkle half the container of Feta cheese on the salad.
- Add 3 tablespoons Greek Dressing and toss until evenly coated.
- Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 5 servings | |
| Calories 389 | |
| Calories from Fat 256 | 66% |
| Total Fat 28.94g | 36% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.16g | |
| Cholesterol 20mg | 7% |
| Sodium 1168mg | 49% |
| Potassium 212mg | 6% |
| Total Carbs 30.77g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 17.36g | 12% |
| Protein 4.05g | 6% |
