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Side Greek Salad with Red Wine Vinaigrette

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How to Make Side Greek Salad with Red Wine Vinaigrette

This is a simple, savory side salad that goes great with almost any entree when you need to add some more vegetables to your meal. Whip up a double batch and save some for another meal. Store with the dressing on the side so it can last up to 3 days in your refrigerator.

Complete your plate: Pair this salad with a vegetarian entree like Slow-Cooker Ratatouille with White Beans for a plant-based Mediterranean meal.

Find this recipe and more in The Create-Your-Plate Diabetes Cookbook, by Toby Amidor, MS, RD, CDN, FAND

 


15 min prep time


4servings


1 cup

Print Recipe >

Step-By-Step Instructions:

  1. Add the lettuce, onion, cucumber, tomato, and olives to
    a large bowl. Toss to combine. Drizzle with the Red Wine
    Vinaigrette and toss again to evenly coat the vegetables.
Veggie Rich
Mediterranean
Dinner
Lunch
Salads
Sides
Vegan
Vegetarian
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Nutrition facts

4 Servings



  • Serving Size

    1 cup


  • Amount per serving



    Calories





    120

  • % Daily value*

  • Total Fat
    11g

    14%

    • Saturated Fat
      1.3g

      7%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    170mg

    7%

  • Total Carbohydrate
    7g

    3%

    • Dietary Fiber
      2g

      7%
    • Total Sugars
      3g
    • Added Sugars
      0g

      0%

  • Protein
    1g

  • Potassium
    300mg
    6%

Ingredients

chopped romaine lettuce
3 cup

red onion (thinly sliced)
1/4 med

cucumber (cut into half moons)
1/2 med

tomato (halved then thinly sliced)
1

pitted Kalamata olives
about 8 olives

red wine vinaigrette
1/4 cup

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