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Greek Veggie Salad II

Greek Veggie Salad II

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Lauren Brown

My new favorite salad, thrown together by me and my sister, Beth.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.
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Reviews

THEFAMILYCHEF
34
9/11/2008

We loved this delicious salad. I think the author meant 1/2 cup red wine vinegar as this amount was perfect. All the flavors blended very well. Next time I will add some fresh parsley. Will definitely make again!

LynnInHK
26
9/18/2006

I decreased the vinegar by 1/3, but it was still quite acidic. the taste is great though, just that my stomach was protesting all night because of the amount of vinegar in it.

I'm nuts too...
18
6/5/2006

Recieved RAVE reviews at the party it was served at......I actually witnessed a carnivore male neighbor back for thirds on this one...lol. Very tasty, Thanks!!