Greek Salad Divine

Prep Time:
30 minutes
Cook Time:
15 minutes
4 servings

My H-E-B Texas Life Magazine


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

1smallheart-shaped cookie cutter,

1headbaby romaine, separated into smaller pieces,

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

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

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

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

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

1/2red bell pepper, cut into thin slices,

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


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

3Tbsp.H-E-B Red Wine Vinegar,

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

•salt and pepper, to taste,


1Cut beet slices into heart shapes. Set aside. Combine baby romaine leaves, beans, peas, cheese, olives, and fresh herbs in a salad bowl. Cover with plastic wrap and chill for 15 minutes or until ready to serve.

2Combine olive oil, wine vinegar, and dried herbs in a small jar with lid. Shake to combine. Season to taste with salt and pepper. Toss vinaigrette 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, Sodium: 800mg, Carbohydrates: 18g, Dietary Fiber: 4g, Sugar: 8g, Protein: 8g

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