1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (298g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 281
Calories from Fat 87		(31%)
Amount Per Serving		%DV
	Total Fat 9.7g	14%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 485mg		20%
Potassium 863mg		24%
Total Carbohydrate 38.6g		12%
	Dietary Fiber 8.8g	35%
	Sugars 4.4g
Protein 12.2g		24%
detailed view... how is this calculated?

people who like this recipe also like:

Kittencal's Fluffiest Scrambled Eggs

By: KITTENCAL

Baked Tilapia With Lots of Spice

By: ladypit

Microwave Lemon Garlic Broccoli

By: mama's kitchen

Cherry Tomato Salad

By: GaylaJ

Inspired Steakhouse Mushrooms

By: Muffin Goddess

Big Fat Greek Salad With White Beans, Kalamata Olives and Feta

Recipe #123717 | 20 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Vino Girl
May 26, 2005

I prefer this meatless, but you may also add tuna if you want - either 2 well-drained cans or a seared tuna steak. From Shape Magazine (June 2005)

SERVES 4 (change servings and units)

Ingredients

2 tablespoons red wine vinegar
2 teaspoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
4 cups romaine lettuce, cut into 1 inch ribbons
1 cup carrot, shredded
1 cup cucumber, cut into 1/2 inch cubes
1 cup tomato, cut into 1/2 inch cubes
1 (15 ounce) can white beans, rinsed and drained
1/3 cup feta cheese, crumbled
20 kalamata olives, pitted
1 cup herbed croutons

Directions

1
Whisk together vinegar, oil, oregano, and pepper in a large bowl.
2
Add lettuce, carrots, cucumber, tomato, beans, and feta; toss.
3
Either divide into 4 small bowls or keep in one large one.
4
Top with olives and croutons.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Green Herb Seasoned Salt

Bourbon Balls

Berry Yoghurt Smoothie

Veggiewiches With Avocado Spread

Chili's Ranch Dressing

Featured Reviews for This Recipe

From: FrenchBunny

On Aug 25, 2008

Did this wonderful salad as is except I omitted the croutons, only cause I don't like them. This salad was really good, I just needed to add a little salt and pepper. Thought it looked really great and colorful. Thanks so much for posting Vino Girl.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Little Bee

On May 10, 2007

I LOVE this salad! I like it with Tuna. I leave the Carrots out. I would give this more stars if I could! Thanks for sharing.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: *Parsley*

On Aug 26, 2005

Terrific salad! I made it meatless as written. With the beans, I don't think the tuna is necessary. I did add sliced onion, though. Just enough dressing...not oily or heavy. Loved all the flavors together. I'll make this again...thanx!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: ChicagoRN

On Feb 15, 2009

SUPER FABULOUS LIGHT SALAD!! Can I tell you that my DH and 2 and 4 year olds ate so much of this salad that they barely ate my dinner tonight???? True! I eyeballed the lettuce amount and followed the rest of the recipe to the letter. The dressing was deelish and the addition of white beans (I used great northern beans) was SUPER!!! VERY filling salad! Very flavorful salad! The feta and kalamata's just sent this over the top! Will definitely make this one regularly. Could eat this as a meal! Thank you for posting this wonderful salad!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews