Grecian Tossed Salad

Grecian Tossed Salad
Photo by www.myrecipes.com

Ingredients

  • ½ teaspoon salt
  • ¼ cup chopped green bell pepper
  • ¼ cup crumbled feta cheese
  • ½ head iceberg lettuce, torn
  • 6 kalamata olives, chopped
  • ¼ cup fat-free reduced-sodium chicken broth
  • ¼ cup olive oil
  • + 25 more ingredients
    • 3 green onions, chopped
    • 4 to 5 endive leaves, torn
    • ¼ cup chopped green bell pepper
    • 4 to 5 endive leaves, torn
    • 3 green onions, chopped
    • 1 tomato, cut into wedges
    • 1 ½ teaspoons dried oregano
    • 4 radishes, sliced
    • ¼ cup crumbled feta cheese
    • 4 radishes, sliced
    • ½ cucumber, thinly sliced
    • ½ teaspoon pepper
    • ¼ cup olive oil
    • ¼ cup red wine vinegar
    • ½ teaspoon salt
    • 2 teaspoons sugar
    • ½ teaspoon pepper
    • 1 tomato, cut into wedges
    • ½ head iceberg lettuce, torn
    • ½ cucumber, thinly sliced
    • 2 teaspoons sugar
    • ¼ cup fat-free reduced-sodium chicken broth
    • 1 ½ teaspoons dried oregano
    • 6 kalamata olives, chopped
    • ¼ cup red wine vinegar

Whisk together first 7 ingredients in a large bowl. Add lettuce and remaining ingredients, tossing to coat.Note: The fat percentage appears to be high because fat (oil, cheese, and olives) provides most of the calories in the recipe. Salad vegetables have very few calories.

View full recipe at My Recipes

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