Mediterranean Salad


by: Steve S

Mediterranean salad


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serves: 8

1 can (about 1 lb) cut green beans

1 can (1 lb 4 oz ) chick peas

1 small head cauliflower

1 pkg (9 oz) frozen artichoke hearts

1 cup olive oil

1/2 cup wine vinegar

2 large cloves of garlic, crushed

1 tsp salt

1/4 tsp pepper

1/2 tsp leaf oregano, crumbled

2 1/2 qt salad greens (lettuce, romaine, escarole, chicory)

1 can (4 oz) pitted, ripe olives, sliced

1 red onion, sliced and separated into rings

3 tomatoes, diced

4 hard-cooked eggs, sliced

2 cups slivered, cooked ham

Nutrition Facts
Mediterranean Salad

Servings Per Recipe: 8

Amount per Serving

Calories: 539

  • Total Fat: 38.4 g
  •     Saturated Fat: 6.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 105.7 mg
  • Sodium: 1365.9 mg
  • Total Carbs: 19.9 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 2 g
  • Protein: 31.2 g

how is this calculated?

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1.  Drain and rinse green beans chick peas. Cut cauliflower into flowerets and cook in boiling salted water for 3 minutes.

2.  Cook artichoke hearts as directed on the package.

3.  Combine oil, vinegar, garlic, salt, pepper and oregano. Marinate green beans, chick peas, cauliflower and artichokes in separate bowls in 3-4 tbsp dressing mixture each. Chill at least 1 hour.

4.  Place greens in large salad bowl, toss with remaining dressing. Arrange marinated vegetables, olives, onion rings, tomatoes, eggs and ham in rows on top of greens.

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You can also try putting some feta cheese on it