Side Greek Salad with Red Wine Vinaigrette
Summary
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
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- Prep time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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1 cup
Ingredients
Ingredients
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chopped romaine lettuce
- 3 cup
- 3 cup
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-
red onion (thinly sliced)
- 1/4 med
- 1/4 med
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-
cucumber (cut into half moons)
- 1/2 med
- 1/2 med
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tomato (halved then thinly sliced)
- 1
- 1
-
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pitted Kalamata olives
- about 8 olives
- about 8 olives
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-
red wine vinaigrette
- 1/4 cup
- 1/4 cup
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-
-
Orange, Asparagus, and Avocado Salad
5 min10 min6 -
Directions
Directions
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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.