Greek Garden Salad For 2 Recipes

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FRESH GREEK GARDEN SALAD



Fresh Greek Garden Salad image

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

1 medium tomato, chopped
1/3 cup chopped cucumber
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup crumbled feta cheese
2 tablespoons sliced pimiento-stuffed olives
2 tablespoons sliced ripe olives
1/4 cup Italian salad dressing
Dash dried oregano

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.

GREEK GARDEN SALAD



Greek Garden Salad image

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

2 large tomatoes, chopped
3/4 cup chopped cucumber
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup crumbled feta cheese
1/4 cup thinly sliced green onions
1/4 cup sliced ripe olives
1/2 cup Italian salad dressing
1/8 teaspoon dried oregano
Leaf lettuce, optional

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

GREEK SALAD



Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Place the cucumber, peppers, tomatoes and red onion in a large bowl.
  • For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

GREEK SALAD I



Greek Salad I image

This is an incredibly good Greek salad recipe, nice and tangy and even better in the summer when you use fresh vegetables!

Provided by Meesh

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 12

1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste

Steps:

  • In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
  • Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 14.1 g, Cholesterol 22.3 mg, Fat 22.4 g, Fiber 5 g, Protein 6 g, SaturatedFat 6.1 g, Sodium 537.8 mg, Sugar 5.9 g

GREEK SALAD IV



Greek Salad IV image

This is a traditional Greek salad with green pepper, tomato, cucumber, red onion and feta cheese. If you have like kalamata olives, add them for extra color and flavor.

Provided by Sandra

Categories     World Cuisine Recipes     European     Greek     Salads

Time 10m

Yield 6

Number Of Ingredients 7

4 large tomatoes, chopped
1 green bell pepper, chopped
1 cucumber, peeled and chopped
1 red onion, chopped
3 ounces crumbled feta cheese
¼ cup olive oil
⅛ cup lemon juice

Steps:

  • In a large bowl, combine the tomatoes, green bell pepper, cucumber, red onion, olive oil, and lemon juice. Refrigerate until thoroughly chilled. Sprinkle with feta cheese before serving.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 9.2 g, Cholesterol 12.6 mg, Fat 12.4 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 3.4 g, Sodium 166.5 mg, Sugar 5.1 g

GREEK SALAD II



Greek Salad II image

Use your favorite vinaigrette or marinade for this salad and serve with hot bread for a hearty meal. This is also delicious without the chicken or beef.

Provided by RLW401

Categories     Salad

Time 40m

Yield 5

Number Of Ingredients 9

1 head romaine lettuce- rinsed, dried and chopped
4 stalks celery, chopped
1 onion, chopped
1 (15 ounce) can baby peas
2 ripe tomatoes, cut into wedges
6 ounces crumbled feta cheese
1 ½ cups mayonnaise
½ cup vinaigrette salad dressing
6 ounces marinated chicken

Steps:

  • Preheat grill to medium-high heat.
  • Remove chicken from marinade and drain. Place on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
  • In a large bowl, combine Romaine, celery, onion, peas, tomatoes and toss with enough vinaigrette to coat.
  • In a food processor, add the crumbled feta and mayonnaise. Blend until smooth.
  • Place the tossed salad on a dinner plate and top with the feta mixture and grilled chicken or beef.

Nutrition Facts : Calories 754.6 calories, Carbohydrate 21.9 g, Cholesterol 77.9 mg, Fat 68.2 g, Fiber 5.4 g, Protein 16.7 g, SaturatedFat 14.5 g, Sodium 1181 mg, Sugar 10.8 g

GREEK GARDEN SALAD WITH DRESSING



Greek Garden Salad with Dressing image

"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

3 cups torn romaine
1 plum tomato, sliced
1/2 cup julienned sweet red pepper
1/2 cup sliced seeded peeled cucumber
1/3 cup garbanzo beans or chickpeas, rinsed and drained
1/4 cup sliced fennel bulb
1/4 cup chopped celery
6 pitted ripe or Greek olives
1 green onion, thinly sliced
DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon minced fresh cilantro
1 teaspoon water
1/2 teaspoon minced fresh mint or 1/8 teaspoon dried mint
1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano
1/2 teaspoon grated lemon zest
Dash each salt and pepper
1 tablespoon crumbled reduced-fat feta cheese

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

QUICK GREEK SALAD FOR TWO



Quick Greek Salad for Two image

You can savor this Quick Greek Salad for Two in a mere 10 minutes-or make it ahead (up to 24 hours) to allow the flavors to blend even more.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 2 servings, 1-1/4 cups each

Number Of Ingredients 7

1 cup chopped cucumber s
1 tomato, coarsely chopped
1/4 cup coarsely chopped green pepper s
1/4 cup thinly sliced red onion s
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. KRAFT Greek Vinaigrette Dressing
1/2 tsp. grated lemon zest

Steps:

  • Combine all ingredients.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 5 g, Protein 4 g

GREEK GARDEN SALAD



Greek Garden Salad image

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

1 cucumber, peeled, seeded and sliced into half rounds
1 red bell pepper, chopped
1/2 red onion, chopped
12 kalamata olives, pitted and quartered
1 (15 ounce) can garbanzo beans, rinsed and drained
3/4 cup grape tomatoes or 3/4 cup halved cherry tomatoes
1/4 cup feta cheese, crumbled
3 cups mixed salad greens, torn
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

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.

GREEK SALAD FOR 2



Greek Salad for 2 image

I know...true Greek salad does not have lettuce in it, but this one does. The dressing is simple and is what makes this special.

Provided by KelBel

Categories     Salad Dressings

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1/8 cup red wine vinegar
1/8 cup lemon juice
1 tablespoon oregano
1 teaspoon mint
1 romaine lettuce hearts, chopped
2 tomatoes, diced
1 cucumber, chopped
1 small purple onion, sliced
1/4 lb fat free feta cheese, crumbled
1/2 cup kalamata olive, pitted

Steps:

  • In a small bowl, mix dressing ingredients together.
  • In a large bowl, toss salad ingredients together.
  • Toss salad and 1/2 of dressing together.
  • Serve with remaining dressing as desired.

GREEK GARDEN SALAD FOR 2



Greek Garden Salad for 2 image

From Taste of Home Cooking for 2. Green peppers, fresh olives and lots of feta! Only two steps to an amazing looking salad. I have not made this yet but it sounds wonderful. Submitted for Zaar World Tour 2005

Provided by Mamas Kitchen Hope

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1 medium tomatoes, chopped
1/3 cup cucumber, chopped
1/4 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup feta, crumbled
2 tablespoons stuffed green olives, sliced
2 tablespoons black olives, sliced
1/4 cup Italian salad dressing
1 dash oregano

Steps:

  • Combine first 7 ingredients in a large bowl.
  • Just before serving add salad dressing and oregano and toss to coat.

Nutrition Facts : Calories 166.9, Fat 13.4, SaturatedFat 4.3, Cholesterol 16.7, Sodium 772.7, Carbohydrate 9.4, Fiber 1.8, Sugar 6.3, Protein 3.9

MIXED GARDEN SALAD FOR TWO



Mixed Garden Salad for Two image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 2 main course servings

Number Of Ingredients 13

3 cups loosely packed mixed torn greens, such as romaine, red or green leaf lettuce, Bibb or Boston leaves, washed and dried
1/2 red bell pepper, seeded, halved, and thinly sliced
1/2 yellow bell pepper, seeded, halved, and thinly sliced
8 sugar snaps peas, blanched or steamed
8 asparagus, blanched or steamed, chopped
5 broccoli florets, blanched or steamed, quartered
4 cauliflower florets, blanched or steamed, quartered
3 radishes, trimmed and quartered
2 scallions, white and green parts, chopped
1 medium carrot, grated
Kosher salt and freshly ground black pepper
Salad dressing of your choice, such as blue cheese, miso-sesame, poppy seed, and thousand island
1 large beefsteak tomato, cut into 8 wedges

Steps:

  • In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve.

GREEK GARDEN SALAD



Greek Garden Salad image

Make and share this Greek Garden Salad recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

2 large tomatoes, chopped
3/4 cup chopped cucumber
1/2 cup chopped green bell pepper
1/2 cup crumbled feta cheese or 1/2 cup blue cheese
1/4 cup thinly sliced green onion
1/4 cup sliced ripe olives
1/2 cup Italian salad dressing
1/8 teaspoon dried oregano
1 leaf lettuce, optional

Steps:

  • In a bowl combine the first seven ingredients.
  • Just before serving, add salad dressing and oregeno; toss to coat.
  • Serve in a lettuce lined bowl if desired.

Nutrition Facts : Calories 113.3, Fat 9, SaturatedFat 2.9, Cholesterol 11.1, Sodium 516.8, Carbohydrate 6.7, Fiber 1.3, Sugar 4.4, Protein 2.7

GREEK VEGGIE SALAD II



Greek Veggie Salad II image

My new favorite salad, thrown together by me and my sister, Beth.

Provided by Lauren Brown

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 14

1 large cucumber, chopped
2 roma (plum) tomatoes, chopped
1 (5 ounce) jar pitted kalamata olives
1 (4 ounce) package feta cheese, crumbled
1 red onion, halved and thinly sliced
½ (10 ounce) package baby greens
½ (10 ounce) package romaine lettuce leaves
6 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 ½ cups red wine vinegar

Steps:

  • In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

Nutrition Facts : Calories 210.9 calories, Carbohydrate 10.3 g, Cholesterol 12.6 mg, Fat 17.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 467.3 mg, Sugar 2.6 g

GRECIAN GARDEN SALAD



Grecian Garden Salad image

"My mom often makes this for guests. Colorful and healthy, it doesn't taste light because of the generous amount of cheese." Melissa Sipherd - Salt Lake City, UT

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 cups cut fresh asparagus (1-inch pieces)
3 medium tomatoes, seeded and chopped
2 tablespoons balsamic vinegar
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Steps:

  • In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes. , In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cheese.

Nutrition Facts : Calories 92 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 579mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

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