Side Greek Salad with Red Wine Vinaigrette

Side Greek Salad with Red Wine Vinaigrette
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Create-Your-Plate Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

This is a simple, savory side salad that goes great with almost any entree when you need to add some more vegetables to your meal. Whip up a double batch and save some for another meal. Store with the dressing on the side so it can last up to 3 days in your refrigerator.

Complete your plate: Pair this salad with a vegetarian entree like Slow-Cooker Ratatouille with White Beans for a plant-based Mediterranean meal.

Find this recipe and more in The Create-Your-Plate Diabetes Cookbook, by Toby Amidor, MS, RD, CDN, FAND


  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 120

  • Total Fat 11g
    • Saturated Fat 1.3g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 170mg
  • Total Carbohydrate 7g
    • Dietary Fiber 2g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 1g
  • Potassium 300mg
  • Phosphorus 40mg

Choices/Exchanges: 1 Nonstarchy vegetable, 2 Fat



  • chopped romaine lettuce
    3 cup
  • red onion (thinly sliced)
    1/4 med
  • cucumber (cut into half moons)
    1/2 med
  • tomato (halved then thinly sliced)
  • pitted Kalamata olives
    about 8 olives
  • red wine vinaigrette
    1/4 cup


  1. Add the lettuce, onion, cucumber, tomato, and olives to a large bowl. Toss to combine. Drizzle with the Red Wine Vinaigrette and toss again to evenly coat the vegetables.