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Fall vegetable salad

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    Fall vegetable salad Low Sodium

    Healthful monounsaturated (“good") fats found in olives help your body absorb the vitamins and minerals in this salad.


    6 cups shredded romaine lettuce
    3 medium tomatoes, diced
    2 medium cucumbers, seeded and diced
    1/2 cup minced red onion
    3/4 cup sliced black olives
    1/4 cup crumbled feta cheese
    1/4 cup cider vinegar
    2 tablespoons extra-virgin olive oil
    1 tablespoon fresh oregano (You can also use 1 teaspoon dried oregano.)
    3 cloves garlic, minced
    1/8 teaspoon salt
    1/4 teaspoon black pepper


    1. In a large bowl, combine lettuce, tomato, cucumber, onion, olives and feta cheese.
    2. In another small bowl, whisk together vinegar, oil, oregano, garlic, salt and black pepper.
    3. Pour dressing over salad mixture and toss to coat.
    4. Serve immediately.*

    * Note: If not serving immediately, store dressing and salad separately in air-tight containers and place in the refrigerator.

    Makes 6 servings

    Recipe contains: milk

    Photo of lettuce

    Romaine lettuce is the main ingredient in this salad. Prevent having a watered-down salad by removing the seeds from the cucumbers. Start by laying the cucumber on a cutting board and slicing it in half lengthwise. Then use a small spoon to scrape out the seeds.
    Photo credit: Health Powered Kids

    Nutrition Facts