"Loaded with fresh salad veggies like lettuce, radishes, bell pepper, cucumber, and tomatoes and seasoned with a blend of herbs, this salad is finished with extra virgin olive oil and red wine vinegar for a light lunch or dinner side." — Filippo Berio Olive Oil
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garlic, cut in half
romaine lettuce or mixed salad greens, rinsed, dried, and cut into 2-inch pieces
radishes, but in half
ripe olives, cut in half
red onion, thinly sliced and divided into rings
green bell pepper, seeded and thinly sliced
cucumber, thinly sliced
ripe medium tomato, cut into wedges
dried oregano leaves
red wine vinegar
Filippo Berio® Extra Virgin Olive Oil
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Salad by Filippo Berio(R)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 268
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