Poppy Seed Dressing
A salad with crisp cucumbers, artichoke hearts and delicious tomatoes, highlighted by briny olives and tangy feta, all together with a dressing infused with fresh herbs.
Greek Salad
2015-01-14 00:28:27
Serves 6
A refreshing salad with an assortment of fresh vegetables.
Prep Time
15 min
Nutrition Facts
Serving Size
272g
Servings
6
Amount Per Serving
Calories 252
Calories from Fat 183
% Daily Value *
Total Fat 21g
32%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 22mg
7%
Sodium 603mg
25%
Total Carbohydrates 12g
4%
Dietary Fiber 5g
19%
Sugars 6g
Protein 6g
Vitamin A
27%
Vitamin C
68%
Calcium
18%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Vinaigrette
- 4 1/2 teaspoons red wine vinegar
- 1 teaspoon juice from 1 lemon
- 2 teaspoons minced fresh oregano leaves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 medium garlic clove, minced
- 6 tablespoons olive oil
- 2 teaspoons grated lemon peel
- Salad
- 1 jar of marinated artichoke hearts
- 1 can of hearts of palm
- 2 large cucumbers, peeled, seeded, sliced crosswise
- 2 large tomatoes cut into wedges
- 1 red pepper, sliced into rings, cut in half
- 1 red onion, sliced into rings, cut in half
- 20 or more Kalamata olives
- 1 cup crumbled feta cheese
For the vinaigrette
- Whisk all of the ingredients together in a large bowl until combined.
For the salad
- Place all vegetables in large bowl. Pour dressing evenly over salad; toss to coat.
- Sprinkle with feta cheese. Serve.
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