A Dilly Of A Greek Salad
Created by acerast on October 15, 2017
- Servings: 5
- Prep Time: 15m
- Cook Time: 0m
- Recipe #28421
Ingredients
- 1 head romaine lettuce
- 1 garlic clove
- 1/2 cup dill leaves (fresh, minced, don't use the stems)
- 4 green onions, chopped
- 1 whole lemon (juiced, large lemon)
- 3 tablespoons olive oil (extra virgin)
- Salt, to taste
- Pepper, to taste
- 1/2 cup kalamata olives
- 4 ounces feta cheese, crumbled
How to Make
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Step 1: Cut the garlic in half and rub the inside of the salad bowl with the garlic.
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Step 2: Wash and spin dry the romaine.
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Step 3: Cut the romaine leaves in 1/2-inch wide strips.
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Step 4: Toss romaine, dill and onions together in the bowl.
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Step 5: You can refrigerate the salad at this point or proceed to the next step if you're ready to serve it.
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Step 6: Just before serving, juice the lemon.
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Step 7: Pour the lemon juice and olive oil over the greens.
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Step 8: Season with salt and pepper.
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Step 9: Add olives and feta.
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Step 10: Toss to mix.
Nutritional Facts
- Serving Size: 1 (289.4 g)
- Calories 235.6
- Total Fat - 17.8 g
- Saturated Fat - 5 g
- Cholesterol - 15.9 mg
- Sodium - 500.2 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 5.6 g
- Sugars - 3.9 g
- Protein - 10.6 g
- Calcium - 348.9 mg
- Iron - 2.6 mg
- Vitamin C - 35.7 mg
- Thiamin - 0.2 mg