Vegetable Salad

  • Yield: 4 servings


1head romaine lettuce, trimmed and torn into bite-sized pieces
1 cucumber, peeled and diced
1large ripe tomato, diced
1large green bell pepper, seeded and diced
1small Vidalia onion, diced
1/2cup Kalamata olives
1 (8-ounce) package plain or flavored feta cheese, rinsed and crumbled
1 (16-ounce) can white beans (cannelini or navy), drained and well-rinsed
Greek Dressing:
1 garlic clove, minced
2tablespoons extra-virgin olive oil
1 lemon
1teaspoon oregano
Salt and freshly ground black pepper, to taste


  1. To make salad: Place romaine in a nonreactive serving bowl large enough to hold all ingredients. Combine remaining ingredients in another nonreactive bowl.
  2. To make dressing: Combine all ingredients. Toss this dressing with the vegetable mixture and place atop the romaine. Chill 30 minutes before serving.
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