Greek Veggie Salad

Name: Greek Veggie Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mediterranean, European, Greek
Ingredients: 170 grams small pitted black olives, drained; 1 head broccoli, chopped; 1 head cauliflower, chopped; 473 milliliters cherry tomatoes; 170 grams package tomato basil feta cheese, crumbled; 454 grams zesty Italian dressing

Greek Veggie Salad

Greek Veggie Salad takes about 15 minutes from beginning to end. This recipe serves 8. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 274 calories, 7g of protein, and 20g of fat per serving. It works well as This recipe from Allrecipes requires olives, broccoli, 1 (16 ounce) bottle zesty italian dressing, and tomato basil feta cheese.

Instructions

In a large bowl, combine the cauliflower, broccoli, cherry tomatoes, olives and cheese.

Ingredients you will need

Cherry Tomato

Cauliflower

Broccoli

Cheese

Olives

Equipment you will use

Bowl

Add enough dressing to coat, toss and refrigerate overnight.

Equipment

Bowl

Ingredients

Servings:

170grams

small pitted black olives, drained 1head

broccoli, chopped 1head

cauliflower, chopped 473milliliters

cherry tomatoes 170grams

package tomato basil feta cheese, crumbled 454grams

zesty Italian dressing

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Maison de la Villette Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Maison de la Villette Chardonnay

Lovely golden color with a subtle nose of white flowers and citrus. A refreshing and complex white wine with lemon pie, fresh banana and pear scents followed by roasted hints of praline, vanilla and candied chestnuts. Perfect served on its own as an aperitif or with seafood, grilled fishes and salads.10 to 12 day fermentation with both French and American oak is followed by a soft 6 month maturation on the wine’s natural lies. About half of the final blend completes malolactic fermentation, which allows to keep some natural acidity. An early bottling allows to capture freshness and primary flavors.