March 8, 2019

Greek Salad


1 pound spinach
1 cucumber, peeled, seeded and diced
1 tomato, seeded and diced
1 green bell pepper, seeded and diced
½ red onion, diced
2 tablespoons pitted, Kalamata olives
2 tablespoons crumbled fat free feta cheese


  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • ¾ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 ½ tablespoons extra-virgin olive oil


In a small bowl, whisk together the vinegar, lemon juice, oregano, salt and pepper. While whisking, slowly add the olive oil in a thin stream until emulsified. Set aside.

In a large bowl, combine the spinach, cucumber, tomato, bell pepper, onion. Pour vinaigrette over the salad and toss gently to mix well and coat evenly. Divide the salad among individual plates. Sprinkle with feta and olives. Serve immediately.

Nutritional Information

Per serving

  • Calories: 90
  • Protein: 3 grams
  • Carbohydrates: 9 grams
  • Total Fat: 5 grams
  • Saturated Fat: 1 gram
  • Monounsaturated Fat: 3 grams
  • Cholesterol: 2 milligrams
  • Sodium: 245 milligrams
  • Fiber: 3 grams

This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control.  The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity.  To learn more about our services, please call 501-603-1497.