Name: Greek Salad With Pomegranate Cooler
Total time: 15 min
Yield: Makes 4 servings (serving size: 2 cups salad, 1 tablespoon of cheese, 1 egg, 2 baguette slices, and 8 ounces cooler)
Ingredients: 2 tablespoons red wine vinegar; 2 tablespoons fresh lemon juice; 5 chopped pitted kalamata olives; 1 teaspoon capers, drained and chopped; 1 teaspoon chopped fresh oregano or 1/4 dried oregano; 1/8 teaspoon black pepper; 1/8 teaspoon salt; 1 teaspoon extra-virgin olive oil; 4 cups torn romaine lettuce; 1 3/4 cups green bell pepper, cut into 1/4-inch strips; 1 medium cucumber peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups); 1 cup thinly sliced red onion; 2 plum tomatoes, halved lengthwise and thinly sliced (1 cup); 1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed; 2 ounces crumbled feta cheese; 4 hard-cooked eggs, quartered; 8 (1/2-ounce) slices French bread baguette, toasted; Pomegranate Cooler:; 2 cups pomegranate juice; 2 cups sparkling water, chilled; 4 orange slices

Place the lettuce and next 5 ingredients (through chickpeas) in a large bowl; drizzle the salad with dressing and toss. Top with cheese and 4 egg wedges. Serve the salad with toasted baguette slices.

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Greek Salad With Pomegranate Cooler

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Greek Salad With Pomegranate Cooler

Ingredients

Directions

Nutrition Facts

All Reviews for Greek Salad With Pomegranate Cooler