Greek Salad

Greek Salad

This classic Mediterranean salad bursts with the flavor of ripe olives, tangy feta cheese, crisp cucumbers and a tangy lemon dressing.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

8

servings

Lemon Dressing
1/4
cup vegetable oil
2
tablespoons lemon juice
1/2
teaspoon sugar
1 1/2
teaspoons Dijon mustard
1/4
teaspoon salt
1/8
teaspoon pepper
Salad
7
oz spinach, torn into bite-size pieces (5 cups)
1
head Boston lettuce, torn into bite-size pieces (4 cups)
1
package (4 oz) crumbled feta cheese (1 cup)
4
medium green onions, sliced (1/4 cup)
24
pitted ripe olives
3
medium tomatoes, cut into wedges
1
medium cucumber, sliced
  1. In tightly covered container, shake all dressing ingredients.
  2. In large bowl, toss salad ingredients and dressing. Serve immediately.
Makes 8 servings (1 3/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Tangy feta cheese is Greek in origin and is traditionally made from sheep or goat milk. Sometimes referred to as pickled cheese, feta is cured and stored in its own salty whey brine.
Substitution
Make it even more authentic by replacing the regular ripe olives with kalamata olives.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 680mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.