Mediterranean Vegetable Salad


  • 2 large yellow bell pepppers, sliced into thin rings

  • 3 large tomatoes, sliced

  • 1/3 cup tarragon or white wine vinegar

  • 3 Tblspns olive or canola oil

  • 2 Tblspns chopped fresh or 2 tspns dried oregano leaves

  • 1/2 tspn salt - 1/2 tspn pepper

  • 1/2 tspn sugar-1/2 tspn ground mustard

  • 2 cloves garlic, finely chopped

  • 6 ounces spinach leaves

  • 1/2 cup crumbled feta cheese (2 ounces)

  • Kalamata olives, if desired

  1. Place bell peppers and tomatoes in glass or plastic dish. Shake vinegar, oil, oregano, salt, pepper, sugar, mustard and garlic in tightly covered container. Pour vinegar mixture over vegetables. Cover and refridgerate at least 1 hour to blend flavors

  2. Line serving platter with spinach. Drain vegetables; place on spinach. Sprinkle with cheese. Garnish with olives.

Nutritional Facts

Calories 140
Sodium 360 mg
Fat 10 g
Protein 4 g
Chlorestoral 10 mg
Carbohydrates 11 g
Exchanges 2 vegetables/2 fat

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