Greek · Lunch
Wild Greens Salad
Wild greens salad built on spinach, arugula, and radicchio dressed with olive oil and lemon juice, topped with crumbled feta, kalamata olives, red onion, and toasted walnuts. Bitter, tangy, briny flavours typical of rural Greek horta traditions, served at room temperature.
$5
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
328Calories
9.8gProtein
28.3gFat
14.1gCarbs
5.1gSugar
5.2gFiber
649mgSodium
30mgChol
7.5gSat Fat
723mgPotassium
238mgCalcium
2.8mgIron
0.4mcgVitamin B12
31mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
all-time-classics
vegetarian
gluten-free
low-calorie
quick-lunch
low-chol
Instructions
1
Prep
Wash and dry spinach, arugula, and radicchio; tear radicchio into bite-sized pieces, thinly slice red onion, and set aside.
2
Toast
Place walnuts in a dry skillet over medium heat for 2–3 minutes, shaking occasionally, until fragrant and lightly darkened.
3
Plate
Toss greens with olive oil, lemon juice, salt, pepper, and oregano in a bowl; transfer to plate and scatter feta, olives, onion, and toasted walnuts over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g spinach
- 3.6 oz100g arugula
- 3.6 oz100g radicchio
- 2 tbsp30ml olive oil
- 2 tbsp30ml lemon juice
- 2.2 oz60g feta
- 1010 kalamata olives, pitted
- 11 red onion
- 1 oz28g walnuts
- 1/2 tsp1/2 tsp dried oregano
- salt, to taste
- black pepper, to taste
