Karen's Summer Greek Salad with Peaches & Fennel
All the Greek Salad Fixings with some surprises! I'm loving the addition of Summer Peaches & Sliced Fennel. Updated using Summer-Fresh Produce and Sheep's Milk Feta Cheese. Top with my "Shaken" Italian Dressing.
Servings: 4 servings
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Ingredients
- 2 cups fresh lettuce Romaine & Red Boston Lettuce*
- 1/2 cup fresh cucumbers thinly sliced
- 1/2 cup heirloom tomatoes chopped
- 1/2 cup colorful peppers thinly sliced
- 1/3 cup red onion thinly sliced
- 1/3 cup colorful radishes thinly sliced
- 1/4 cup Kalamata olives
- 1 large ripe peach pitted and sliced
- 1/3 cup fennel thinly sliced
- 1/2 cup feta cheese cubed
- 1 tablespoon fresh parsley chopped, or small sprigs
- 1 tablespoon fresh dill small sprigs
- 1/3 cup vinaigrette dressing See: "Shaken" Italian Vinaigrette recipe
Instructions
- These ingredients are up to your interpretation. Use more or less of the ingredients you desire. In Summer - I shop at local farmers' markets for the best quality fruits & veggies.
- With lettuce on the bottom, layer ingredients on a large serving platter, or to individual plates of bowls. Scatter the parsley and dill on top - drizzle with the "Shaken" Vinaigrette and serve.
Notes
*Use any farm-fresh crispy lettuce you like!
See: "Shaken" Italian Dressing recipe.
This recipe can not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Karen's Summer Greek Salad with Peaches & Fennel
Amount per Serving
Calories
261
% Daily Value*
Fat
19
g
29
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
5
g
Cholesterol
17
mg
6
%
Sodium
377
mg
16
%
Potassium
594
mg
17
%
Carbohydrates
21
g
7
%
Fiber
10
g
42
%
Sugar
6
g
7
%
Protein
7
g
14
%
Vitamin A
2974
IU
59
%
Vitamin C
29
mg
35
%
Calcium
353
mg
35
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.