Greek Salad

Serves: 4
Total Calories: 36


1 iceburg lettuce small head or leaf lettuce, torn in bite-size
1 bunch green onion sliced (about 1/3 cup)
3 or 4 red bell peppers roasted,* seeded, peeled, and diced
4 ounces feta cheese crumbled
1/4 cup parsley chopped fresh
1/3 cup red wine vinegar purchased and oil salad dressing
Coarsely ground pepper


In a large salad bowl or on 4 individual salad plates, layer lettuce, green onions, red peppers, Feta cheese, and parsley. Cover and chill 30 minutes if desired.

Just before serving, spoon dressing over top of salads and sprinkle generously with pepper. Toss if desired.

*See Roasting Bell Peppers.

NOTE: A 7-ounce jar of drained, roasted sweet red peppers, usually found in the Italian or gourmet specialty section of your supermarket, can be used.

Nutritional Facts:

Serves: 4
Total Calories: 36
Calories from Fat: 50

This Greek Salad recipe is from the Farmer's Market Cookbook. Download this Cookbook today.

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