Dairy Free Classic Greek Salad Vegan And Low Carb Recipes

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VEGAN GREEK SALAD



Vegan Greek Salad image

Easy and delicious vegan Greek salad packed with crunchy veggies and olives and topped with homemade vegan feta and a flavor packed vinaigrette.

Provided by Alison Andrews

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 8

6 cups Romaine Lettuce (Chopped)
1 Medium Red Bell Pepper (Sliced)
1/2 Small Red Onion (Sliced)
1 cup Cherry Tomatoes (Sliced)
2 cups Sliced Cucumber
1 cup Kalamata Olives (Pitted)
Homemade Vinaigrette
Vegan Feta Cheese

Steps:

  • Add the chopped romaine lettuce to the mixing bowl, then add the sliced red bell pepper, sliced red onion, sliced cherry tomatoes, sliced cucumber and kalamata olives.
  • Toss everything up together and then pour over the vinaigrette and toss again before adding your vegan feta.
  • Serve right away.

Nutrition Facts : ServingSize 1 Serve, Calories 89 kcal, Sugar 5 g, Sodium 539 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 10 g, Fiber 4 g, Protein 2 g, UnsaturatedFat 5 g

CLASSIC GREEK SALAD



Classic Greek Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 small red onion, halved and thinly sliced
Kosher salt
1/4 cup red wine vinegar
Grated zest and juice of 1 lemon
1 teaspoon honey
1 teaspoon dried oregano
Freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
12 to 14 small vine-ripened tomatoes, quartered
1 cup kalamata olives, halved and pitted
5 Persian cucumbers
1 4-ounce block Greek feta cheese, packed in brine
Fresh oregano leaves, for topping (optional)

Steps:

  • Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
  • Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller

Nutrition Facts : Calories 292 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 25 milligrams, Sodium 748 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 6 grams, Sugar 6 grams

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