Grecian Tossed Salad

Grecian Tossed Salad
Photo by www.myrecipes.com

Ingredients

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

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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