Greek · Lunch
Wild Greens Salad
A cold Greek salad built on dandelion greens, watercress and spinach dressed in olive oil and lemon, layered with crumbled feta, kalamata olives and toasted pine nuts. Sharp, grassy and briny with no grain or starch, it relies on good olive oil and cheese for richness while keeping carbs low.
$5
15 minsPrep
3 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
427Calories
13.2gProtein
38.5gFat
12.8gCarbs
3.1gSugar
5.2gFiber
908mgSodium
45mgChol
10.6gSat Fat
725mgPotassium
350mgCalcium
4.1mgIron
0.4mcgVitamin B12
32mgVitamin C
Goes well with
Crisp Greek or Italian White Wine (Assyrtiko or Pinot Grigio)
local
Greek Mountain Tea (Tsai Vounou)
international
vegetarian
gluten-free
low-carb
low-cholesterol
high-fiber
low-calorie
keto
Instructions
1
Prep
Wash and dry the dandelion greens, watercress and spinach; tear larger leaves by hand into a mixing bowl. Thinly slice the red onion.
2
Toast
Place the pine nuts in a dry small skillet over medium heat and toast 2–3 minutes, shaking frequently, until golden brown and fragrant.
3
Whisk
Combine the extra-virgin olive oil, lemon juice, dried oregano, salt and pepper in a small bowl until blended.
4
Plate
Add the red onion, feta and kalamata olives to the greens, pour the dressing over, toss gently, and scatter toasted pine nuts on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g dandelion greens
- 2 oz56g watercress
- 2 oz56g spinach
- 3.2 oz90g feta
- 1 1/2 oz42g kalamata olives
- 1 oz28g pine nuts
- 4 tbsp60ml extra-virgin olive oil
- 2 tbsp30ml lemon juice
- 11 small red onion
- 2 tsp2 tsp dried oregano
- salt, to taste
- black pepper, to taste
