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Hall Cook Book

Greek Salad

Category: Salad/Dressing / Submtd By: Peggy Hall

Yield: 6 Servings

1/2 Cucumber, Sliced	1 Head Leaf Lettuce, Washed, Torn
4 Roma Tomatoes, Sliced	-Into Bite Size Pieces
1/2 Medium Red Onion, Sliced	1/4 Cup Olive Oil
3 Ounce Feta Cheese, Crumbled	1/2 Cup Balsamic Vinegar
1 Cup Whole Pitted Black Olives	1 Tablespoon Cavendars

Place lettuce, tomato, onion, cucumber, olives, and feta cheese in a large salad bowl.
Put olive oil, vinegar, and cavendar seasoning in a cruet or a jar with a lid.
Fasten lid on and shake until oil and vinegar are combined.
Pour dressing over salad, toss, and serve.

Per Serving: 200 Cal (69% from Fat, 8% from Protein, 24% from Carb); 4 g Protein; 16 g Tot Fat; 4 g Sat Fat; 10 g Mono Fat; 13 g Carb; 3 g Fiber; 143 mg Calcium; 3 mg Iron; 1150 mg Sodium; 13 mg Cholesterol

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