Easy Greek-Inspired Salad

Name: Easy Greek-Inspired Salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving(s)
Ingredients: 3 -4 cups salad greens (spring mix, European, exotic, romaine, etc); 1 carrot, julienned; 6 grape tomatoes, chopped; 2 sun-dried tomatoes, chopped; 1/2 pickling cucumber, chopped (pickling, the type you keep the crunchy skin on); 1 teaspoon capers; 1/2 lemon, juice of; 1 ounce fat free feta cheese, crumbled (President); italian seasoning; black pepper; garlic powder; sliced black olives (Kalamata, to be authentic)

Submitted by nomnom

"I've been on a real Greek kick lately. Then again, I've got a LOT of ingredient leftovers, so what choice DO I have but to be a little inventive. I've had this salad 3 days in a row and NEVER tire of it. I LOVE it! Hope you will to! :) And it's so simple! Have yet to try it with the olives, but I'm certain it would be divine!"

Download

Ready In:: 15mins
Ingredients:: 12
Serves:: 1

ingredients

3 -4 cups salad greens (spring mix, European, exotic, romaine, etc)
1 carrot, julienned
6 grape tomatoes, chopped
2 sun-dried tomatoes, chopped
¹⁄₂ pickling cucumber, chopped (pickling, the type you keep the crunchy skin on)
1 teaspoon capers
¹⁄₂ lemon, juice of
1 ounce fat free feta cheese, crumbled (President)
italian seasoning
black pepper
garlic powder
sliced black olives (Kalamata, to be authentic)

directions

Toss all ingredients in a bowl and season to taste.
Enjoy!

Questions & Replies

Got a question? Share it with the community!

Reviews

This is excellent! I made a couple slight changes, to use what I had on hand. Spinach instead of lettuce (and only about 2 cups total), shredded carrot, lime juice not lemon, and slightly more feta (needed to use it up). I also added a drizzle of olive oil. I very much enjoyed this with some onion crackers for an extremely filling dinner salad. Thanks for the recipe!

flower7

Tweaks

This is excellent! I made a couple slight changes, to use what I had on hand. Spinach instead of lettuce (and only about 2 cups total), shredded carrot, lime juice not lemon, and slightly more feta (needed to use it up). I also added a drizzle of olive oil. I very much enjoyed this with some onion crackers for an extremely filling dinner salad. Thanks for the recipe!

flower7

RECIPE SUBMITTED BY

nomnom

Wilmington, Delaware

I graduated from the University of Delaware's HRIM program in '06. Been several years since I was last active and experimenting, but I'm coming back into it. I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.

View Full Profile