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
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
-
Step1In 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.
-
Step2Line 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
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