Greek Salad
- 2 hearts of romaine chopped
- 1 bell pepper chopped (1 cup)
- 1/4 cup red onion thinly sliced
- 1 cup cherry tomatoes sliced in half
- 1 cup cucumber chopped
- 1 cup garbanzo beans (chickpeas) drained and rinsed
- 1/2 cup kalamata olives sliced in half
- 1/2 cup feta cheese crumbled
Greek Salad Dressing
- 1 clove garlic, crushed
- 1 teaspoon dried oregano
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
Salad
- Place romaine in a large bowl and layer the veggies, chickepeas, olives and feta cheese over the top.
Salad Dressing
- Combine your garlic, oregano, lemon juice and red wine vinegar in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper.
- When ready to eat, drizzle the dressing over the top* and enjoy.
Notes
*You may or may not use all of the salad dressing. Any leftover dressing can be stored an airtight container in the fridge for up to five days.
Nutrition
Serving: 1serving | Calories: 228kcal | Carbohydrates: 14g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 430mg | Potassium: 343mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4151IU | Vitamin C: 38mg | Calcium: 110mg | Iron: 2mg
This easy Greek Salad recipe is layered with romaine lettuce, bell pepper, red onion, cherry tomatoes, cucumber, chickpeas, olives, and feta cheese, and tossed with a simple Greek salad dressing. It’s fresh, healthy, crunchy, and naturally gluten-free.CategoriesAll Recipes
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