Mediterranean Salad (Edit recipe)

166 recipes
|
313 followers

With all the rain we’ve had lately my herbs are exploding. And, it’s been getting warmer so my brain goes to salads. I love a good salad, full of gorgeous vegetables and herbs - full of life giving nutrients. If you want to make this vegan just eliminate the feta. It’s delicious either way.

Share

Save

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

15

Serves: 4

Ingredients

.25 head Cabbage, Napa (Wong Bak), chopped small
.5 head Lettuce, Romaine, chopped small
.125 head Green Cabbage, chopped small
4 Green Onion (Scallion), finely chopped
.33 Cucumber, sliced thin and chopped
6 Tomato, Grape, chopped
.5 cup Feta Cheese, small cube or crumbled
1 Tbsp Parsley, Flat Leaf, chopped
1 Tbsp Dill, Fresh, chopped

Dressing

.5 Lemon, juiced
.33 cup Organic Everyday Extra Virgin Olive Oil - Kosterina
1 tsp Greek Seasoning Blend
1 tsp Honey
.25 tsp Sea Salt

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl add the dressing ingredients and using a fork or small whisk stir well to combine.
After washing and prepping the vegetables add everything to the bowl.
Add the feta, stir.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	245
Fat:	23 g
Carbohydrates:	5 g
Protein:	7 g
Cholesterol:	16 g
Sodium:	561 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.