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Greek Party Salad

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Total Time (minutes)
25
Difficulty
1
Servings
12
Ingredients
8
Total Prep Time: 25 minutes
Calories Per Serving: 160
Nutrients

Nutrition Facts

Serving Size: 169g

Amount per serving
Calories 160 Calories from fat: 110
% Daily Value*
Fat 13 g 20 %
Saturated 2.5 g 13 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 8 g %
Cholesterol 5 mg 2 %
Sodium 240 mg 10 %
Carbohydrate 9 g 3 %
Fiber 5 g 20 %
Sugars 3 g
Protein 3 g
Vitamin A 15 %
Vitamin C 35 %
Calcium 8 %
Iron 8 %
Vitamin E 10 %
Vitamin K 30 %
Folate 15 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 head DOLE® Iceberg Lettuce, cored and chopped (12 cups) 
  • 1 can (14 oz.) artichoke hearts, drained and quartered 
  • 2 medium tomatoes, cut into thin wedges 
  • 1 medium red bell pepper, cut into thin strips 
  • 1 small DOLE Red Onion, halved and sliced 
  • 1/2 European cucumber, cut lengthwise and crosswise into half slices 
  • 16 pitted ripe olives, cut in half 
  • 1/2 cup crumbled feta cheese 
  • Greek Vinaigrette (recipe below)

Directions

  1. Combine lettuce, artichoke hearts, tomatoes, bell pepper, onion, cucumber, olives and feta cheese in large bowl.  Toss with Greek Vinaigrette, to coat as desired.  Refrigerate any leftovers.

Greek Vinaigrette: Whisk together 1/2 cup olive oil, 1/3 cup white vinegar, 2 teaspoons grated lemon peel, 1/2 teaspoon dried oregano, crushed, and salt and ground black pepper, to taste, until blended.

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Greek Party Salad Prep Time: Cook time: Serves: 12
Nutrition facts: 160 Calories, 13 grams fat
Ingredients: 1 head DOLE® Iceberg Lettuce, cored and chopped (12 cups) , 1 can (14 oz.) artichoke hearts, drained and quartered , 2 medium tomatoes, cut into thin wedges , 1 medium red bell pepper, cut into thin strips , 1 small DOLE Red Onion, halved and sliced , 1/2 European cucumber, cut lengthwise and crosswise into half slices , 16 pitted ripe olives, cut in half , 1/2 cup crumbled feta cheese , Greek Vinaigrette (recipe below), Directions:Combine lettuce, artichoke hearts, tomatoes, bell pepper, onion, cucumber, olives and feta cheese in large bowl.  Toss with Greek Vinaigrette, to coat as desired.  Refrigerate any leftovers.

Greek Vinaigrette: Whisk together 1/2 cup olive oil, 1/3 cup white vinegar, 2 teaspoons grated lemon peel, 1/2 teaspoon dried oregano, crushed, and salt and ground black pepper, to taste, until blended.