Greek Salad by Filippo Berio®

Greek Salad by Filippo Berio®

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Filippo Berio Olive Oil 0

"Loaded with fresh salad veggies like lettuce, radishes, bell pepper, cucumber, and tomatoes and seasoned with a blend of herbs, this salad is finished with extra virgin olive oil and red wine vinegar for a light lunch or dinner side."

Ingredients {{adjustedServings}} servings 301 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Rub a large salad bowl with the cut garlic clove.
  2. Place romaine, radishes, olives, onion, green pepper, cucumber, and tomato in bowl.
  3. Add black pepper, dill, oregano, and vinegar. Toss.
  4. Add olive oil and toss again.
Tips & Tricks
Roquefort Pear Salad

This creamy, tangy salad has a delicious crunch from the pecans.

Sweet and Spicy Jicama Salad

A crisp, colorful salad that brings a little heat with Thai and jalapeno chiles.

Footnotes

  • Variation: Garnish with anchovies and feta cheese
  • Recipe provided by Low Cholesterol Olive Oil Cookbook
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