From Cookie and Kate
Greek Wedge Salad
- Time
- 15 min
- Makes
- 4
- Ingredients
- 16
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Ingredients
- 2 heads of romaine
- 1 ½ cups halved or quartered cherry tomatoes, depending on their size
- ⅔ cup chopped seeded cucumber (about ½ medium garden cucumber)
- ⅔ cup chopped celery (about 2 ribs)
- ¼ cup pitted and halved Kalamata olives
- 1 shallot, very thinly sliced
- 1 tablespoon lemon juice
- Pinch of salt
- ¼ cup extra-virgin olive oil
- 2 to 3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 to 3 cloves garlic, pressed or minced
- ½ teaspoon fine-grain sea salt
- Freshly ground black pepper, to taste
- ¼ cup crumbled feta cheese (optional)
- ¼ cup finely chopped fresh mint and/or basil
Nutrition · per serving
- Calories
- 266 kcal
- Fat
- 20.3 g
- Fiber
- 9.7 g
- Sugar
- 7.5 g
- Sodium
- 530.7 mg
- Protein
- 6.3 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 20.8 g
- Saturated fat
- 2.8 g
As published by Cookie and Kate.
The method
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