Try this America's Test Kitchen Greek Salad recipe, or contribute your own.
Suggest a better description1) For the vinaigrette: Whisk vinegar, oregano, lemon juice, garlic, salt and pepper together in large bowl. Whisking constantly, drizzle in oil.
2) For the salad: Stir cucumber and onion into vinaigrette and let stand for 20 minutes. Add lettuce, tomatoes red peppers, parsley and mint and toss gently to coat. Transfer salad to wide shallow serving bowl and sprinkle with olives and feta. Serve.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 166 | ||
Calories from Fat: 137 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 15.8mg | 5 % | |
Sodium 300.9mg | 10 % | |
Potassium 183.9mg | 5 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.4g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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