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Nutrition Facts
Serving Size 390 g
(Approx. 4 Servings)
Amount Per Serving
Calories 350 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 690 mg 29%
Total Carbohydrate 39 g 13%
Dietary Fiber 14 g 56%
Sugars 12 g
Protein 16 g
Vitamin A 290% Iron 20%
Vitamin C 60% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Greek Salad Divine
Prep Time
45 minutes
Cook Time
Total Time
45 minutes
4  People


Recipe makes 4 Servings

14 Oz H-E-B Whole Beets, drained and sliced
1 small heart-shaped cookie cutter
1 romaine, cut into smaller pieces
1/4 Lb green beans, cooked and cut in half
1/2 cup(s) green peas, drained
4 Oz H-E-B Traditional Block Feta Cheese, cut into 1/2 inch squares
8 Kalamata olives, pitted and cut into quarters
2 Tbsp fresh dill
2 Tbsp chives
2 Tbsp basil leaves
2 Tbsp parsley
2 Tbsp extra virgin olive oil
3 Tbsp red wine vinegar
1/4 Tsp oregano
1/4 Tsp basil
1/8 Tsp kosher salt
1/8 Tsp black pepper
1/2 red bell pepper, cut into thin slices
1 cup(s) H-E-B Seasoned Croutons
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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.
For dressing, combine olive oil, wine vinegar, and dried herbs in a small jar with lid. Shake to combine. Season with salt and pepper.
Toss vinaigrette into salad. Garnish with red pepper and heart shaped beets. Add croutons if desired.



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