| 14 | 10 | 297 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 2 medium pepper(s) | Red bell pepper (thinly sliced) |
| 1 medium pepper(s) | Green bell pepper (thinly sliced) |
| 1/4 medium | Red onion (thinly sliced, or diced) |
| 1 cup | Cherry Tomatoes |
| 1 cup | Kalamata olives |
| 1 cucumber(s) | Cucumber (English cucumber, chopped) |
| 1/2 cup, crumbled | Feta cheese |
| 1 clove(s) | Garlic (minced, for dressing) |
| 2 tbsp | Dill, fresh (finely chopped, for dressing) |
| 1/2 tsp | Kosher salt (for dressing) |
| 1/3 cup | Extra virgin olive oil (for dressing) |
| 1/4 cup | Red wine vinegar (for dressing) |
| 1 tsp | Oregano, dried (for dressing) |
| 1/4 tsp | Black pepper (for dressing) |
1. Prepare salad ingredients by chopping 3 peppers into bite size chunks, cut tomatoes in half, cut cucumbers lengthwise into quarters and then slice, thinly slice red onion or dice.
2. Add all vegetables into a large bowl or container.
3. For the greek salad combine all dressing ingredients in a small container or jar.
4. Store feta cheese and olives in a small container in the refrigerator until dinner.
5. Shake up dressing and add to your salad until you have the desired amount. Sprinkle with olives and feta cheese.
Enjoy!
Salads
complement a meal by adding additional nutrients, raw vegetables provide recommended intake of vitamins C and E
| Milk Alternative | 0.4 |
| Vegetables | 3.5 |
