Greek Salad

Name: Greek Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6 servings
Ingredients: 1 (14-ounce) can artichoke hearts in brine, drained and coarsely chopped; ¼ teaspoon black pepper; 1 cucumber, thinly sliced; 1 tablespoon Dijon mustard; ½ cup extra virgin olive oil; ½ cup reduced-fat feta cheese crumbles; 2 teaspoons fresh dill; 1 teaspoon minced garlic; ½ cup reduced-sodium Kalamata olives, sliced lengthwise; 1 teaspoon lemon juice; ½ cup plain, non-fat Greek yogurt; ½ small red onion, thinly sliced; 1 (12-ounce) jar roasted red peppers, drained and thinly sliced; 2 Roma tomatoes, sliced in bite-sized pieces; 6 cups chopped Romaine lettuce; ½ teaspoon salt; 1 tablespoon white wine vinegar

Prep: 15 min

Ready: 15 min

Servings: 6 servings

Calories: 198.93

Ingredients

1 1 (14-ounce) can artichoke hearts in brine, drained and coarsely chopped
2 ¼ teaspoon black pepper
3 1 cucumber, thinly sliced
4 1 tablespoon Dijon mustard
5 ½ cup extra virgin olive oil
6 ½ cup reduced-fat feta cheese crumbles
7 2 teaspoons fresh dill
8 1 teaspoon minced garlic
9 ½ cup reduced-sodium Kalamata olives, sliced lengthwise
10 1 teaspoon lemon juice
11 ½ cup plain, non-fat Greek yogurt
12 ½ small red onion, thinly sliced
13 1 (12-ounce) jar roasted red peppers, drained and thinly sliced
14 2 Roma tomatoes, sliced in bite-sized pieces
15 6 cups chopped Romaine lettuce
16 ½ teaspoon salt
17 1 tablespoon white wine vinegar

Directions

1
Toss all of the salad ingredients together, set aside and prepare the dressing.To prepare the dressing, mix all of the ingredients together with a whisk or in a blender until smooth and creamy.Toss the dressing with the salad and served chilled.

Nutrition per serving

198.93 Calories

11.75g Carbs

6.03g Protein

14.56g Fat

Allergens

milk egg fish wheat soy shellfish sesame

Greek Salad

Directions

Nutrition per serving

Tags

Allergens