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Greek Salad

Ingredients
  Iceberg lettuce head 1 Medium, chopped to make 6 cups
  Curly endive head 1 , chopped
  Tomatoes 2 , peeled and chopped
  Pitted ripe olives 1⁄4 Cup (4 tbs), sliced
  Sliced green onion 1⁄4 Cup (4 tbs)
  Olive oil/Salad oil 2⁄3 Cup (10.67 tbs)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Dried oregano leaves 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Feta cheese 3 Ounce, cubed to make 3/4 cup
  Canned anchovy fillets 3 Ounce, drained (1 Can)
Directions

MAKING
1) In a large bowl toss greens.
2) Place the mixture on individual plates.
3) On the top of greens arrange tomato, olives, and green onion.
4) Take a screw-top jar and add olive oil, vinegar, salt, oregano, and pepper.
5) Place the lid and shake well.
6) Pour mixture on the salad.

SERVING
7) Serve topped with feta cheese and anchovies.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Anchovy
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes

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Your rating: None
4.18
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1867 Calories from Fat 1567

% Daily Value*

Total Fat 177 g273%

Saturated Fat 33 g165%

Trans Fat 0 g

Cholesterol 120.7 mg40.2%

Sodium 5569.7 mg232.1%

Total Carbohydrates 44 g14.5%

Dietary Fiber 23.2 g92.7%

Sugars 16.8 g

Protein 36 g71.1%

Vitamin A 312.7% Vitamin C 135.1%

Calcium 97.5% Iron 59.9%

*Based on a 2000 Calorie diet

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Greek Salad Recipe