• 3 Ratings

The garlic vinaigrette goes well with any green salad. If you're an anchovy fan, add one tablespoon anchovy paste just before you shake it up.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large salad bowl combine romaine or spinach, leaf lettuce or iceberg lettuce, and radicchio or red cabbage; set aside.

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  • Cut the tomato into thin wedges; cut each wedge in half. Slice the onion and cucumber; cut each slice in half. Add tomato, onion, cucumber, pepper strips, and olives to the greens.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • For garlic vinaigrette, in a screw-top jar combine olive oil or salad oil, white wine vinegar or vinegar, oregano, garlic, and pepper. Cover and shake well. Pour over salad. Toss lightly to coat. Sprinkle with feta cheese. Makes 4 to 6 servings.

Tips

Prepare dressing. Cover and chill up to 24 hours.

Nutrition Facts

166 calories; 14 g total fat; 4 g saturated fat; 12 mg cholesterol; 244 mg sodium. 8 g carbohydrates; 4 g protein;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0