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Hall Cook Book
Greek Salad
Category: Salad/Dressing / Submtd By: Peggy Hall
Yield: 6 Servings
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1/2 Cucumber, Sliced
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1 Head Leaf Lettuce, Washed, Torn
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4 Roma Tomatoes, Sliced
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-Into Bite Size Pieces
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1/2 Medium Red Onion, Sliced
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1/4 Cup Olive Oil
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3 Ounce Feta Cheese, Crumbled
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1/2 Cup Balsamic Vinegar
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1 Cup Whole Pitted Black Olives
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1 Tablespoon Cavendars
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Place lettuce, tomato, onion,
cucumber, olives, and feta cheese in a large salad bowl.
Put olive oil, vinegar, and cavendar seasoning in a cruet or a jar with a
lid.
Fasten lid on and shake until oil and vinegar are combined.
Pour dressing over salad, toss, and serve.
Per Serving: 200 Cal (69% from Fat, 8% from Protein, 24% from Carb); 4 g
Protein; 16 g Tot Fat; 4 g Sat Fat; 10 g Mono Fat; 13 g Carb; 3 g Fiber; 143
mg Calcium; 3 mg Iron; 1150 mg Sodium; 13 mg Cholesterol
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