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Mediterranean Vegetable Salad

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By Betty Crocker Kitchens
Updated Jul 1, 2010
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Feta-sprinkled marinated veggies are served on a bed of spinach, Mediterranean style.

Mediterranean Vegetable Salad

  • Prep Time 10 min
  • Total 1 hr 10 min
  • Servings 6
  • Ingredients 13
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Ingredients

  • 1/3 cup tarragon vinegar or white wine vinegar
  • 2 tablespoons canola or soybean oil
  • 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 2 cloves garlic, finely chopped
  • 3 large tomatoes, sliced
  • 2 large yellow bell peppers, sliced into thin rings
  • 6 oz washed fresh spinach leaves (from 10-oz bag), stems removed (about 1 cup)
  • 1/2 cup crumbled feta cheese (2 oz)
  • Kalamata olives, if desired

Instructions

  • Step 
    1
    In small bowl, mix vinegar, oil, oregano, sugar, salt, mustard, black pepper and garlic. In glass or plastic container, place tomatoes and bell peppers. Pour vinegar mixture over vegetables. Cover and refrigerate at least 1 hour to blend flavors.
  • Step 
    2
    Line serving platter with spinach. Drain vegetables; place on spinach. Sprinkle with cheese; garnish with olives.

Nutrition

120 Calories
7g Total Fat
4g Protein
11g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
330mg
14%
Potassium
520mg
15%
Total Carbohydrate
11g
4%
Dietary Fiber
3g
11%
Sugars
6g
Protein
4g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
230%
230%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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