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Nutrition Facts
Serving Size 176 g
(Approx. 6 Servings)
Amount Per Serving
Calories 600 Calories From Fat 470
% Daily Value*
Total Fat 52 g 80%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 890 mg 37%
Total Carbohydrate 22 g 7%
Dietary Fiber 3 g 12%
Sugars 12 g
Protein 17 g
Vitamin A 20% Iron 6%
Vitamin C 70% Calcium 30%
*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 with Feta and Peperoncini Dressing
Prep Time
10 minutes
Cook Time
Total Time
10 minutes
6  People


Recipe makes 6 Servings

1 hot house cucumbers
1/3 cup(s) extra virgin olive oil
3 Tbsp H-E-B Crumbled Feta
3 pepperoncini, chopped finely, plus 2 Tbsp of brine
10 Oz Italian salad mix
5 Oz H-E-B Baby Spring Mix
3 roma tomato, cut thin wedges
1/2 cup(s) Mezzetta Imported Pitted Calamata Olives
1/2 red onions, thinly sliced and separated into rings
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Cut cucumber in half, lengthwise (don't peel), and then crosswise into 1/2-inch thick slices.
For dressing, whisk olive oil, feta, chopped Peperoncini and brine briskly in a small bowl until blended.
Toss salads, cucumbers, and dressing together in a salad bowl.
Arrange tomatoes, olives and onion rings over salad and serve.



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