Greek Salad
This Greek Salad combines crisp vegetables with Canadian feta, enhanced by a creamy blend of sour cream and Greek yogurt. It’s a fresh, tangy twist on a classic, with a rich texture and bright Mediterranean flavors.
Preparation time
30 minutes
Yield
1 portion
Nutritional information
Energy
231 Calories
Protein
28 g
Carbohydrate
8 g
Fat
10 g
Fibre
2.1 g
Sodium
337 mg
Top 5 Nutrients
(% DV*)
Calcium
13 % / 175 mg
Selenium
49 %
Niacin
45 %
Vitamin B6
34 %
Vitamin B12
33 %
*percentage of daily value
Ingredients
SALAD DRESSING
- 1 tbsp (15 mL) sour cream
- 1 tbsp (15 mL) plain Greek yogurt
- 1 tsp (5 mL) Greek seasoning (store-bought or homemade)
VEGETABLES AND FRUIT
- 1 tbsp (15 mL) chopped red onion
- 4 cherry tomatoes halved
- 2 tbsp (30 mL) diced English cucumber
- 1 tbsp (15 mL) sliced Kalamata olives
PROTEIN
- 2 tbsp (30 mL) crumbled Canadian Feta
- 1/2 cup (125 mL) diced cooked chicken
GRAINS AND GREENS
- 1/2 cup (125 mL) torn romaine lettuce
Preparation
- Make the salad dressing.
- Prepare the salad fixings.
- Place all the ingredients in a jar in the following order:
- Salad dressing
- Firm vegetables and fruit (cherry tomatoes, cucumber, onion, corn, celery, apple, grapes)
- Soft vegetables and fruit (avocado, mushrooms, orange)
- Protein
- Grains and greens
- Cover tightly with the lid and refrigerate. Keeps up to 2 days.
- When it’s time to eat, simply toss and enjoy!
For more great recipes, visit Dairy Farmers of Canada
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