Chopped Greek Salad

Chopped Greek Salad could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. One portion of this dish contains roughly 5g of protein, 20g of fat, and a total of 239 calories. This recipe serves 8 and costs $2.54 per serving. Many people made this recipe, and 245 would say it hit the spot. It works well as a Mediterranean side dish. This recipe from Cookie and Kate requires red onion, maple syrup, vinaigrette, and salt. From preparation to the plate, this recipe takes about 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is outstanding. Try Chopped Greek Salad, Chopped Greek Salad, and Chopped Greek Salad for similar recipes.

Servings: 8

Preparation duration: 30 minutes

 

Ingredients:

1 pint cherry tomatoes, quartered

1 medium cucumber (about 8 ounces), seeded and chopped

6 ounces feta cheese, sliced into ¼” cubes (about 1 ¼ cups)

½ cup chopped fresh parsley

2 medium cloves garlic, pressed or minced

½ cup pitted and halved Kalamata olives

1 teaspoon honey or maple syrup

½ cup extra-virgin olive oil

1 yellow or orange bell pepper

2 teaspoons dried oregano

½ medium red onion, chopped (about 1 cup)

¼ cup red wine vinegar

10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)

Greek Salad

½ teaspoon salt, more to taste

Greek vinaigrette

Equipment:

bowl

measuring cup

whisk

microwave

Cooking instruction summary:

Instructions In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside. To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup or OXOs Twist & Pour Dressing Mixer. Whisk (or twist) until blended. Taste, and add more vinegar if youd like a more tangy dressing, or more honey for a more tame dressing. If youll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, dont worry, thats normaljust let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

 

Step by step:


1. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.

2. To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup or OXOs Twist &

3. Pour Dressing

4. Mixer.

5. Whisk (or twist) until blended. Taste, and add more vinegar if youd like a more tangy dressing, or more honey for a more tame dressing.

6. If youll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days.

7. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, dont worry, thats normaljust let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).


Nutrition Information:

Quickview
238k Calories
5g Protein
20g Total Fat
10g Carbs
40% Health Score
Limit These
Calories
238k
12%

Fat
20g
31%

  Saturated Fat
5g
34%

Carbohydrates
10g
4%

  Sugar
5g
6%

Cholesterol
18mg
6%

Sodium
538mg
23%

Get Enough Of These
Protein
5g
11%

Vitamin K
115µg
110%

Vitamin A
4764IU
95%

Vitamin C
50mg
62%

Folate
99µg
25%

Vitamin E
3mg
21%

Vitamin B2
0.28mg
16%

Calcium
158mg
16%

Manganese
0.31mg
16%

Vitamin B6
0.3mg
15%

Phosphorus
135mg
14%

Potassium
436mg
12%

Fiber
2g
11%

Iron
1mg
10%

Vitamin B1
0.13mg
8%

Magnesium
30mg
8%

Zinc
1mg
7%

Copper
0.14mg
7%

Vitamin B12
0.36µg
6%

Selenium
4µg
6%

Vitamin B3
1mg
6%

Vitamin B5
0.55mg
5%

covered percent of daily need
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