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Greek Salad

Cathy Trochelman
  • 15 minutes
  • Serves 6

INGREDIENTS

10 oz

baby spinach

1 cup

grape tomatoes, halved

1 cup

cucumbers, chopped

1 cup

bell peppers, chopped (I used mini peppers)

8 oz

feta cheese, cubed

1/2 cup

pitted kalamata olives

1/2 cup

red onion, diced

Greek Dressing

1/2 cup

olive oil

1/4 cup

red wine vinegar

2 tbsp

lemon juice

1/2 tbsp

dried oregano

3 cloves

garlic, minced

1/2 tsp

dijon mustard

1/4 tsp

salt

1/4 tsp

pepper