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Greek Veggie Salad II

Greek Veggie Salad II Recipe

  • 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
  • 1/2 (10 ounce) package baby greens
  • 1/2 (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 1/2 cups red wine vinegar
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 211
Total Fat 17.9g
Saturated Fat 4.1g
Cholesterol 13mg
Sodium 467mg
Total Carbohydrate 10.3g
Dietary Fiber 1.5g
Sugars 2.6g
Protein 3.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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