GREEK GARDEN SALAD
In the summer, when my garden vegetables are in abundance, I serve this salad. We eat this pretty blend often. It's handy to make with convenient bottled Italian dressing. But don't put the dressing on too early or the vegetables will get too soggy.-Glenda Parsonage, Maple Creek, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 389mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
FRESH GREEK GARDEN SALAD
Two kinds of peppers, fresh olives and lots of feta cheese will make this colorful Greek toss up, sent in by Glenda Parsonage of Maple Creek, Saskatchewan, a favorite. For a change of pace, try it with capers and lemon slices on top.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat.
Nutrition Facts : Calories 110 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 826mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
GLUTEN-FREE GARDEN FRESH GREEK SALAD
Enjoy this tasty salad made using veggies that is ready in 20 minutes - perfect if you love Greek cuisine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- In small bowl, beat all dressing ingredients with wire whisk.
- In large bowl, toss all salad ingredients except cheese. Stir in dressing until salad is well coated. Sprinkle with cheese.
Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g
GREEK GARDEN SALAD
A greek salad with greens. It is healthy, tastey and makes a great side or main dish. Easily a hit at BBQs and potlucks. It is great without the greens too.
Provided by Busy Lindsay
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Mix the beans, olives and all the veggies together in a large bowl.
- Whisk all salad dressing ingredients together and pour over veggies.
- Add feta and toss to coat all the ingredients with the dressing and serve
- To make salad ahead of time: Make the dressing and store in a salad shaker or glass jar in the fridge. Shake dressing mix well just before pouring over salad. Mix chopped cuccumber, onion, olives, bell pepper and beans ahead of time and store in an air tight container in the fridge until ready to serve. When ready to serve add chilled veggies over mixed salad greens, then add tomatoes, cheese and dressing. Tos to coat and servce.
GARDEN FRESH SALAD
New potatoes and fresh green beans make this salad perfect for summer.
Provided by CHEF17411
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
- In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.
Nutrition Facts : Calories 163 calories, Carbohydrate 22.5 g, Cholesterol 3.5 mg, Fat 7.4 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 86.4 mg, Sugar 1.7 g
GREEK GARDEN SALAD WITH DRESSING
"My Italian-American mother and Syria-American father merged their skills to create this delicious salad. We still grow most of the ingredients and serve this often," writes Weda Mosellie from Phillipsburg, New Jersey.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- In a large serving bowl, combine the first nine ingredients. , For dressing, in a small bowl, whisk the lemon juice, oil, garlic, cilantro, water, mint, oregano, lemon zest, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 172mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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