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Greek Salad Divine
Prep Time:
30 minutes
Cook Time:
15 minutes
4 servings

1 can (14 oz.) H-E-B Whole Baby Beets, drained, thin sliced

1 small heart-shaped cookie cutter

1 head baby romaine, separated into smaller pieces

1/4 lb. fresh green or wax beans, cooked and cut in half

1/2 c. H-E-B Frozen Select Green Peas

4 oz. H-E-B Traditional Block Feta Cheese in Water, cut into 1/2-inch

8 H-E-B Kalamata Olives, pitted and cut into quarters

2 Tbsp. fresh dill, chives, parsley and basil leaves

1/2 red bell pepper, cut into thin slices

1 c. H-E-B Restaurant-Style Garlic Crutons

* Dressing:

2 Tbsp. H-E-B Reserve Extra Virgin Olive Oil

3 Tbsp. H-E-B Red Wine Vinegar

1/4 tsp. each: dried oregano, dried basil

• salt and pepper, to taste


Cut beet slices into heart shapes. Set aside. Combine baby romaine lea
ves, beans, peas, cheese, olives, and fresh herbs in a salad bowl. Cov
er with plastic wrap and chill for 15 minutes or until ready to serve.
Combine olive oil, wine vinegar, and dried herbs in a small jar with l
id. Shake to combine. Season to taste with salt and pepper. Toss vinai
grette into salad. Garnish with red pepper and heart-shaped beets. Add
croutons if desired.

Nutritional Information

Calories: 240, Total Fat: 16g, Saturated Fat: 5g, Cholesterol: 25mg, S
odium: 800mg, Carbohydrates: 18g, Dietary Fiber: 4g, Sugar: 8g, Prote
in: 8g


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