Greek Garden Salad
- In a large salad bowl combine romaine or spinach, leaf lettuce or iceberg lettuce, and radicchio or red cabbage; set aside.
- 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.
- 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.
From the Test Kitchen
Prepare dressing. Cover and chill up to 24 hours.
Nutrition Facts (Greek Garden Salad)
- Per serving:
- 166 kcal ,
- 14 g fat
- (4 g sat. fat ,
- 12 mg chol. ,
- 244 mg sodium ,
- 8 g carb. ,
- 4 g pro.