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Athenian Salad

Global.Potpourri's picture
  Head of lettuce 1 Medium
  Romaine 1 Bunch (100 gm)
  Radishes 10 , sliced
  Cucumber 1 Medium, sliced
  Green onions with tops 6 , cut into 1/2-inch pieces
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Wine vinegar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Dried oregano leaves 1 Teaspoon
  Green olives 24 (Greek Or Ripe)
  Crumbled feta cheese 1⁄4 Cup (4 tbs)
  Canned rolled anchovies with capers 2 Ounce, drained (1 Can)

Tear lettuce and romaine into bite-size pieces.
Place lettuce, romaine, radishes, cucumber and green onions in large plastic bag.
Close bag tightly and refrigerate.
Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate.
Just before serving, shake dressing.
Add dressing and olives to vegetables in bag.
Close bag tightly and shake until ingredients are well coated.
Pour salad into large bowl; top with cheese and anchovies.

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1356 Calories from Fat 1125

% Daily Value*

Total Fat 128 g196.5%

Saturated Fat 20.9 g104.6%

Trans Fat 0 g

Cholesterol 63.4 mg21.1%

Sodium 4859.3 mg202.5%

Total Carbohydrates 38 g12.8%

Dietary Fiber 17.5 g70.2%

Sugars 12.6 g

Protein 22 g43.7%

Vitamin A 699.2% Vitamin C 215.6%

Calcium 68.5% Iron 59.1%

*Based on a 2000 Calorie diet

Athenian Salad Recipe