Greek Revival Salad

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This attractive, full-bodied dish celebrates the Greek flavors of feta, black olives and plenty of oregano.

Greek Revival Salad

Makes: 4 servings

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  • 1 clove garlic, peeled
  • 1/2 teaspoon salt
  • 3 tablespoons tomato juice
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons dried oregano, crushed
  • 1/4 teaspoon freshly ground pepper
  • 1 medium head romaine, trimmed, washed and torn into bite-sized pieces (6 cups)
  • 1 cucumber, halved lengthwise and sliced
  • 12 cherry tomatoes, sliced and quartered, or 2 larger tomatoes, cored and diced
  • 1/2 small red onion, thinly sliced
  • 8 black olives, such as Kalamata, pitted and sliced
  • 1/4 cup crumbled feta cheese, (1 ounce)


  1. Chop garlic coarsely. Sprinkle with salt and mash with the side of the knife blade. Place the garlic mixture in a small bowl; whisk in tomato juice, lemon juice, oil, oregano and pepper.
  2. Toss lettuce, cucumbers, tomatoes and red onion with the dressing. Scatter olives and feta cheese over the top and serve.


Per serving: 110 calories; 7 g fat (2 g sat, 4 g mono); 3 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 541 mg sodium; 497 mg potassium.

Nutrition Bonus: Vitamin A (112% daily value), Vitamin C (63% dv), Folate (32% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 1/2 fat

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