Greek Salad

• Seeds of Change® product used in recipe: Greek Feta Vinaigrette
• Segment: Main course, Appetizer, Side dish
• Cuisine Type: Regional American

Servings		Portion Size		Prep Time		Start to Finish Time		Preparation Rating
6		½ cup		20		20		Super Easy

Ingredients
Measurement		Ingredient		Cut or specific
6 Ounces		Seeds of Change® Greek Feta Vinaigrette
4 Ounces		Spring salad mix
1 Each		Seedless cucumber		Cut into discs
4 Ounces		Cherry tomatoes		Cut in half
1/2 Each		Red onion		Thin slices
4 Ounces		Pitted kalamata olives		Cut in half
2 Ounces		Feta cheese		Crumbled
To Taste		Freshly cracked black pepper

Directions

1. Add all ingredients to large mixing bowl and toss. Serve.

Quick Tips

Special Twist: Stuff salad in pita bread for an on-the-go sandwich.
Ingredient Substitutions: Add other goat cheeses to create a medley of cheeses such as pepper crusted chervil and flavor-infused feta. Our Seeds of Change® Balsamic Vinaigrette dressing also works well with this salad.
Make Ahead Tips: Toss salad without dressing and store for 2 to 3 hours. Add dressing at time of serving.

Grow your own ingredients with these Seeds of Change® Certified Organic Seeds:

• Mesclun Lettuce Mix
• Saber Cucumber
• Peacevine Cherry Tomato
• Rossa di Milano Onion

Nutritional Information
Serving Size		½ cup
Servings		6
Calories Per Serving		130
Calories from Fat		80
Total Fat		9g (14% DV)
Saturated Fat		2.5g (13% DV)
Cholesterol		10mg (3% DV)
Sodium		610mg (25% DV)
Total Carbohydrates		9g (3% DV)
Dietary Fiber		3g (12% DV)
Sugars		3g
Protein		2g
Percent Daily Values (DV) are based on a 2,000 calorie diet.

This recipe is an excellent source of vitamin A, and a good source of fiber, vitamin C and folate.