Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 264.8
- Total Fat: 20.6 g
- Cholesterol: 25.0 mg
- Sodium: 891.1 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.7 g
- Protein: 9.7 g
View full nutritional breakdown of Andi's Greek Salad calories by ingredient
Andi's Greek Salad
Submitted by: ANDICOONS
Introduction
I came up with this simple recipe to go with the Greek Salad Dressing i found on the internet. Shown here in picture WITH CHICKEN and without Tomatoes. I came up with this simple recipe to go with the Greek Salad Dressing i found on the internet. Shown here in picture WITH CHICKEN and without Tomatoes.Number of Servings: 1
Ingredients
-
Lettuce, red leaf (salad), 3 cup torn
Olive, Kalmata Marinated (4 olives) sliced or whole Pitted
Feta Cheese (Crumbled) Athenos Garlic & Herb, 0.125 cup (a couple of spoonfuls)
Andi's Greek Salad Dressing, 2 tbsp
Cucumber (peeled), .5 small (6-3/8" long)
Red Ripe Tomatoes, 1/2 large whole (3" dia) quartered
Red/purple Onions, raw, 2 slice, thinly
Directions
Wash and Dry lettuce. I usually use Baby Romaine or Red Leaf but other types will work. Tear lettuce into bitesized peices. Place in bowl
Peel and quarter cucumber. Slice quarters, use about half of a small cucumber per dinner sized salad. place ontop of lettuce.
Half a ripe tomato, cut into wedges (can add salt and pepper to taste) place ontop of salad
Thinly slide a red onion, take 1-2 slices and quarter them (ie thinly sliced all the way through the onion then cut the group of rings into 4 sections). place evenly across top of salad
Place 4 pitted marinated Kalamata Olives whole or sliced onto the salad (spread evenly ontop of salad)
Sprinkle 2 spoonfuls of feta cheese over the top of the salad and all other ingredients (as much as 1/4 cup)
Make a 'well' in the middle of the salad so it's shallower in the middle and higher on the sides like a bowl. (this way the salad dressing gets dispersed better)
Drizzle 2-3 tablespoons of greek dressing ontop.
Number of Servings: 1
Recipe submitted by SparkPeople user ANDICOONS.
Peel and quarter cucumber. Slice quarters, use about half of a small cucumber per dinner sized salad. place ontop of lettuce.
Half a ripe tomato, cut into wedges (can add salt and pepper to taste) place ontop of salad
Thinly slide a red onion, take 1-2 slices and quarter them (ie thinly sliced all the way through the onion then cut the group of rings into 4 sections). place evenly across top of salad
Place 4 pitted marinated Kalamata Olives whole or sliced onto the salad (spread evenly ontop of salad)
Sprinkle 2 spoonfuls of feta cheese over the top of the salad and all other ingredients (as much as 1/4 cup)
Make a 'well' in the middle of the salad so it's shallower in the middle and higher on the sides like a bowl. (this way the salad dressing gets dispersed better)
Drizzle 2-3 tablespoons of greek dressing ontop.
Number of Servings: 1
Recipe submitted by SparkPeople user ANDICOONS.
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