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Side Greek Salad with Red Wine Vinaigrette
15 min prep time
4servings
Recipe by
Toby Amidor, MS, RD, CDN, FAND
Source
The Create-Your-Plate Diabetes Cookbook
Photo by
Mittera
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.
15 min prep time
4servings
1 cup
Print Recipe >
Step-By-Step Instructions:
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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.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 100
- % Daily value*
-
Total Fat
8g
10%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 125mg 5%
-
Total Carbohydrate
7g
3%
- Dietary Fiber 1g 4%
- Total Sugars 4g
- Added Sugars 2g 4%
- Protein 1g
- Potassium 230mg 5%
Ingredients
romaine lettuce (chopped)
3 cup
red onion (thinly sliced)
1/4 med
cucumber(s) (cut into half moons)
1/2 med
tomato(es) (halved then thinly sliced)
1 med
Kalamata olives (pitted)
about 8 olives
red wine vinaigrette
1/4 cup
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