Greek Salad

Greek Salad

"For more intense flavor, substitute kalamata olives to this luscious tomato based Mediterranean salad topped with feta cheese."
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Ingredients

servings 229 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 630 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Place artichokes, cucumber, tomatoes, bell pepper, onion and olives in a large serving bowl.
  2. Whisk CRISCO(R) oil, vinegar, oregano and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper.
  3. Pour dressing evenly over vegetables and let marinate for about 30 minutes.
  4. Add salad greens, toss to coat and sprinkle with feta cheese. Serve.

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Reviews

Read all reviews 29
  1. 41 Ratings

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Most helpful positive review

Served at my son's rehersal dinner, added red, orange and green peppers, used red onions, olive oil and fresh oregano. Looked beautiful and had many complements!

Most helpful critical review

Loved the salad itself, but the dressing not so much. To begin with, I didn’t use the Crisco oil – I used olive oil, but I would have used any oil BUT vegetable oil. (Crisco does make an olive...

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Most positive
Least positive
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Served at my son's rehersal dinner, added red, orange and green peppers, used red onions, olive oil and fresh oregano. Looked beautiful and had many complements!

A wonderful salad. My husband loved it and he's not always fond of salads. I used olive oil instead of vegetable oil. I used the kalmata olives and they gave it a wonderful flavor. I made up...

WOW! Wonderful salad, loved by company and husband, who is NOT a salad eater, (unless it comes with restaurant dinner). Made as a side dish for a pizza dinner. He said he liked it better than t...

Great salad. I used the recipe as a base and instead of using artichokes used romaine and spinach. I also excluded the bell pepper and onion and used kalamata olives and added parm along with th...

Loved the salad itself, but the dressing not so much. To begin with, I didn’t use the Crisco oil – I used olive oil, but I would have used any oil BUT vegetable oil. (Crisco does make an olive...

The best salad I ever had! I used olive oil instead of vegetable oil/Crisco. I also used red onions instead of sweet onions. I kept the salad greens separate from the rest of the ingredients. I ...

The dressing recipe was amazing! I did make one addition - I added a clove of minced garlic to the dressing. It just seemed wrong not to. And I made one change - as suggested by other reviewers,...

I made this salad for a bbq and everyone loved it! I did use olive oil instead of Crisco but found the dressing was a little oily and lacking in some flavor. Next time I make it (which 'm sure ...

Wonderful salad! Like others, I used olive oil instead of the Crisco and I definitely recommend the Kalamata olives. These really give it a great flavor.

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