Greek Veggie Salad II recipe
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Ingredients
- 1 large cucumber, chopped 2 roma (plum) tomatoes, chopped 1 (5 ounce) jar pitted kalamata olives 1 (4 ounce) package feta cheese, crumbled 1 red onion, halved and thinly sliced ½ (10 ounce) package baby greens ½ (10 ounce) package romaine lettuce leaves 6 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon Dijon mustard 1 teaspoon lemon juice 1 ½ cups red wine vinegar
Nutrition Info
- 210.9 caloriescarbohydrate: 10.3 gcholesterol: 12.6 mgfat: 17.9 gfiber: 1.5 gprotein: 3.4 gsaturatedFat: 4.1 gservingSize: -sodium: 467.3 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Greek Veggie Salad II
Directions
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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.