Cucumber & Tomato Greek Salad with Roasted Red Pepper Dressing

Cucumber & Tomato Greek Salad with Roasted Red Pepper Dressing

Prep:
25 mins
Level:
Easy
Yields:
6 servings

This colorful medley of vegetables dressed with a creamy roasted red pepper sauce is a great choice as a side dish or as the main meal.

Ingredients

  • ROASTED RED PEPPER DRESSING
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 jar (7 oz.) roasted red peppers, drained
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/2 clove garlic, finely chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • SALAD
  • 3 medium tomatoes, cut into wedges
  • 1 seedless cucumber, peeled and thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup (2 oz.) crumbled feta cheese
  • 1/3 cup coarsely chopped Kalamata olives

Directions

FOR ROASTED RED PEPPER DRESSING:
PLACE
milk, red peppers, lemon juice, basil, oregano, garlic, salt and pepper in blender; cover. Blend until smooth. Makes 1 1/2 cups.

FOR SALAD:
PLACE
tomatoes, cucumbers and onion in large bowl. Pour 3/4 cup dressing over salad; toss until coated. Sprinkle with cheese and olives. Serve with remaining dressing, if desired, or refrigerate for later use.

Baker's Comments

Nutritional Information

  • Serving Size
    1/6 servings of recipe
  • Calories 90
  • Calories from Fat 45

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 5g 8%
  • Saturated Fat 2.5g 13%
  • Cholesterol 15mg 5%
  • Sodium 320mg 13%
  • Carbohydrates 8g 3%
  • Dietary Fiber 2g 7%
  • Sugars 5g
  • Protein 4g
  • Vitamin A 20%
  • Vitamin C 35%
  • Calcium 10%
  • Iron 4%

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