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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (203g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup green olives 1/4 teaspoon pepper |
||
| Calories 64 | ||
| Calories from Fat 18 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.1g | 3% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 393mg | 16% | |
| Potassium 345mg | 9% | |
| Total Carbohydrate 8.9g | 2% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 4.5g | ||
| Protein 3.9g | 7% | |
Ed's Salad
By: Baby Kato
Mar 13, 2004
My son & I came up with this dish. It's quick, easy and tastes great...we have it at least once a week, as a side dish.
SERVES 4
Ingredients
- 1 pint cherry tomatoes, washed, cut in half
- 1 cup spicy marinated green olive, sliced
- 1 small cucumber, peeled and chopped
- 1 vidalia onion, thinly sliced and diced
- 1/4 cup parmesan cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup zesty Italian salad dressing (optional)
- 4 leaves lettuce
Directions
1
*(You may substitute Italian Salade dressing for Tomatoe& Basil, Tomatoe& Oregano, Greek or Balsamic Vinegar Dressings).2
Dish also tastes great without any salad dressing.3
Wash tomatoes and cut in half.4
Slice olives coarsley, do not wash.5
Peel and chop cucumber.6
Thinly slice and dice onion.7
Shred parmesan cheese into large shreds.8
Shake salad dressing well.9
Combine all ingredients, stir and cover, refrigerate for about 2 hours.10
Serve on a bed of lettuce and enjoy.
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- Course > Salads
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Tomatoes
- Preparation > Time to Make > < 4 hours
- Occasion > Brunch
Featured Reviews for This Recipe
From: Sharon123
On Sep 4, 2008
Yummy salad! I loved the olives in this dish! I used up my Zesty Italian salad dressing, now off to see if Zaar has a recipe for it! Thanks Baby Kato!
From: Andi of Longmeadow Farm
On Aug 30, 2008
You and you're son are the bomb. This is so wonderful, I made this twice today. Once for lunch, (( was selfish) and once for dinner with DH. This would be great going along for a ride to lunch in a nice container too. I am very particular to sliced sweet onions, especially when they are thinly sliced, as I feel that way about cucumbers too. I had Good Seasons Salad dressing that I shake in the cruet, so this worked perfectly from all around. As a couple of reviewers suggested, used some feta on top. Thanks Baby Kato! Made for Zaar Stars
From: Cooks4_6
On May 24, 2008
This was a nice change from a standard mixed salad. I served this with Greek Grilled Chicken Breast and Baked Buttery Potato Slices. I used blue-cheese stuffed olives and greek viniagrette dressing. I let this sit on the counter for an hour and did not refrigerate for the time alloted in the recipe and it turned out great!
From: Studentchef
On Aug 27, 2006
I really liked this recipe alot. I used green olives that were not spicy, because they were already on hand in my refrigerator. I also used a little more than a 1/4 cup of Italian dressing (more like 1/3 which doesn't sound like too much of a difference).
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