Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) sunflower oil or canola oil

  2. 3 tablespoon(s) extra-virgin olive oil , preferably mild-flavored 1/4 cup(s) finely crumbled feta cheese

  3. 1 tablespoon(s) cider vinegar

  4. 1 tablespoon(s) red-wine vinegar

  5. 2 teaspoon(s) lemon juice , or to taste 1 teaspoon(s) freshly ground pepper , or to taste 1/4 teaspoon(s) salt , or to taste 8 cup(s) lightly packed mixed salad greens or arugula , any tough stems removed 2 cup(s) sliced cucumbers

  6. 1 1/2 cup(s) cherry tomatoes , halved 5 radishes , thinly sliced 1/4 cup(s) very thinly sliced onion

Instructions Jump to Ingredients ↑

  1. To prepare vinaigrette: Place sunflower (or canola) oil, olive oil, feta, cider vinegar, red-wine vinegar, lemon juice, pepper, and salt in a blender and puree until combined. Adjust seasoning with additional lemon juice, salt, or pepper, if desired.

  2. To prepare salad: Toss greens (or arugula) in a large bowl with half the vinaigrette. Mound on a large platter. Arrange cucumbers, tomatoes, radishes, and onion on top of the greens. Drizzle the remaining vinaigrette over the salad.

  3. Carb Servings: 1 vegetable, 3 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (35% dv), Folate (23% dv).


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