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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Big Greek Salad

Recipe Tags: Salad Recipes

Date Added: December 08, 2009

Ingredients:

2 Unit Cucumbers peeled and sliced
2 Unit Whole Tomatoes cut in wedges
4 Unit Scallions thinly sliced
8 Unit Kalamata Olives pitted and sliced
1/3 Cup Feta Cheese crumbled
2 Tablespoons Red Wine Vinegar (13fl oz)
2 Tablespoons Lemon Juice depending on the
3 Tablespoons Extra Virgin Olive Oil divided
2 Teaspoons Oregano or other herbs
1 Unit Pepper (to taste)
10 Unit Lettuce torn into bite sized
1 Unit Lemon garnish
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Directions:

1. In a serving bowl, mix together cucumbers, tomatoes, scallions, olives, and feta cheese.

2. In a small bowl whisk together vinegar, lemon juice, olive oil, oregano and salt and white pepper to taste.

3. Pour over vegetables in salad bowl and toss until vegetables are well coated.

4. I like to make it to this point and let it sit for awhile.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Cheese, Sulfites, Spring Onion, Fructose Malabsorption, Cucumber, Vinegar, Olive Oil, Citric Acid allergies.
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