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Greek Village Salad
Side Dish
Greek Village Salad
average rating
5
rate/review
prep time
10 min
total time
10 min
makes
12 servings, 1/2 cup (125 mL) each
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Recipe
Reviews (5)
Nutrition
What You Need
1
each
small red, green and yellow
bell pepper
, chopped
2 cups
chopped
cucumber
s
1
tomato
, chopped
1 cup
crumbled
feta cheese
1/2 cup
thinly sliced red
onion
s
1/4 cup
pitted kalamata
olives
1 clove
garlic
, minced
1/3 cup
Kraft
Extra Virgin Olive Oil Greek Feta Dressing
Make It
COMBINE
ingredients.
kraft kitchens tips
Make Ahead
Salad can be made ahead of time. Refrigerate up to 24 hours before serving.
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Back to recipe
1
rating
Long time family favorite. Keeps well in fridge if you leave out the tomato and add when serving . . . or not. Still very nice without the tomato.
posted by
mzgrammy |
on
1/31/2013
rating
This salad was excellent! I'll definitely make it again.
posted by
casper300 |
on
4/15/2011
rating
Amazing! I would switch the green pepper for orange pepper though. The green pepper made it a bit bitter.
posted by
christine.kok |
on
1/17/2010
rating
This is EXCELLENT! I have made it twice for company to rave reviews. I plan to make it as a weeknight summer alternative to a cooked veg. Keeps well for 24 hours if refrigerated.
posted by
nancy.1650 |
on
7/4/2009
1
nutritional information
per serving
serving size = 1/2 cup (125 mL)
Calories
70
Total fat
5 g
Saturated fat
2.5 g
Cholesterol
10 mg
Sodium
310 mg
Carbohydrate
4 g
Dietary fibre
1 g
Sugars
2 g
Protein
2 g
Vitamin A
6 %DV
Vitamin C
50 %DV
Calcium
6 %DV
Iron
2 %DV
K:57285v0ec:113987
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