Servings: 8
cucumber, chopped
roma (plum) tomatoes, chopped
pitted kalamata olives
feta cheese, crumbled
red onion, halved and thinly sliced
baby greens
romaine lettuce leaves
olive oil
garlic powder
dried oregano
dried basil
Dijon mustard
lemon juice
red wine vinegar
Greek Veggie Salad II
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  1. In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.