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Greek Salad Divine

My H-E-B Texas Life Magazine



Quick and easy


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 squares

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


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 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.

Combine 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
My H-E-B Texas Life Magazine

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