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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Greek Vegetable Salad

Makes: 8 servings
Serving size: 1/2cup
Start to Finish 30 mins
Greek Vegetable Salad
Ingredients
  • 2  cups  chopped tomatoes
  • 1  cup  chopped cucumber
  • 1/2  cup  chopped yellow, red, or green sweet pepper
  • 1/4  cup  chopped red onion
  • 1 1/2  teaspoons  snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1  teaspoon  snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
  • 2  tablespoons  white balsamic vinegar or regular balsamic vinegar
  • 2  tablespoons  olive oil
  •  Leaf lettuce (optional)
  • 1/2  cup  crumbled reduced-fat feta cheese (2 ounces)
Directions

1. In a large bowl combine tomatoes, cucumber, sweet pepper, red onion, thyme, and oregano. For dressing, in a small bowl whisk together balsamic vinegar and olive oil. Pour dressing over vegetable mixture. Toss gently to coat.

2. If desired, line a serving bowl with lettuce; spoon in vegetable mixture. Sprinkle with feta cheese. Makes 8 (1/2-cup) servings.

Nutrition Facts (Greek Vegetable Salad)
  • Servings Per Recipe 8,
  • cal. (kcal) 65,
  • Fat, total (g) 5,
  • chol. (mg) 3,
  • sat. fat (g) 1,
  • carb. (g) 4,
  • fiber (g) 1,
  • pro. (g) 2,
  • sodium (mg) 120,
  • Vegetables () 1,
  • Fat () 1,
  • Carb Choice () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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