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20 minute dinner recipes

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Claire's Mixed Green Salad with Feta Vinaigrette


From EatingWell:  July/August 2009

This salad was inspired by one served during the peak of summer at Claire's Restaurant & Bar in Hardwick. Chef Steven Obranovich of Claire's likes the soft crumbly sheep's-milk feta for this recipe. He cautions that the subtle briny notes of feta can sometimes be overpowered by too much lemon or an olive oil that's too fruity. Saltiness varies from feta to feta too. Add the ingredients a little at a time and taste as you go.

6 servings, about 1 1/2 cups each | Active Time: 15 minutes | Total Time: 15 minutes


Feta Vinaigrette



  1. To prepare vinaigrette: Place sunflower (or canola) oil, olive oil, feta, cider vinegar, red-wine vinegar, lemon juice, pepper and salt in a blender and puree until combined. Adjust seasoning with additional lemon juice, salt or pepper, if desired.
  2. To prepare salad: Toss greens (or arugula) in a large bowl with half the vinaigrette. Mound on a large platter. Arrange cucumbers, tomatoes, radishes and onion on top of the greens. Drizzle the remaining vinaigrette over the salad.


Per serving : 165 Calories; 16 g Fat; 3 g Sat; 7 g Mono; 6 mg Cholesterol; 6 g Carbohydrates; 3 g Protein; 3 g Fiber; 189 mg Sodium; 420 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 fat