Greek Veggie Salad Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 medium tomatoes, cut into wedges
- 3 medium green peppers, julienned
- 2 medium cucumbers, peeled and sliced
- 2 medium onions, coarsely chopped
- 1/4 cup olive oil
- 2 tablespoons plus 2 teaspoons red wine vinegar
- 1 tablespoon minced fresh dill
- 1 garlic clove, minced
- 1/2 teaspoon minced fresh oregano
- 1/8 teaspoon salt
- Dash pepper
- 1 cup (4 ounces) crumbled feta cheese
- 12 pitted Greek olives
- 6 anchovy fillets, halved
Instructions
- In a large bowl, combine the tomatoes, green pepper, cucumbers and onions. Whisk together the oil, vinegar, dill, garlic, oregano, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 2 hours. Top with the cheese, olives and anchovies.
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