Greek Salad with Red Wine Vinaigrette

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
245
protein 
10 g
sodium 
624 mg
carbohydrates 
23 g
fat 
14 g
fiber  
5 g
cholesterol 
26 mg
Servings 
4
Ingredients 

¼ cup shredded radicchio
1 lb romaine lettuce hearts, cut into bite-sized pieces, about 6 cups
1 cup currant or cherry tomatoes, cut in half
1 cucumber, peeled and diced
¼ cup chopped kalamata olives
½ cup diced red onion
½ cup Red Wine Vinaigrette
1 cup whole-wheat croutons
½ cup crumbled feta cheese

Instructions 
  1. Combine radicchio and romaine lettuce in a large bowl. Divide into 4 equal portions and place on salad plates. Top each serving with ¼ cup currant tomatoes, ¼ cup diced cucumber, 1 tablespoon olives and 2 tablespoons diced red onion.
  2. Drizzle 2 tablespoons dressing over salad and toss lightly. Garnish with ¼ cup croutons and 2 tablespoons feta cheese.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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