This is a refreshing Greek salad made with finely shredded Romaine lettuce, spring onions, dill and a simple olive oil and lemon dressing. Light and crisp, it’s often served as a side dish and pairs beautifully with grilled meats or seafood
| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4 |
| Cuisine | Greek |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 316 |
| Fat | 29g |
| Saturates | 9g |
| Protein | 8g |
| Carbs | 8g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Mince the garlic. Zest and juice the lemon. Place the garlic, lemon zest, juice, vinegar, olive oil and sea salt in a jar and shake well to combine.
2
Finely shred the lettuce and slice the spring onions at a diagonal. Finely chop the dill and roughly chop the olives. Place all the prepared ingredients in a large salad bowl.
3
Crumble the feta over the top and sprinkle dried oregano over it. Drizzle the dressing over the salad and toss well to combine.
4
Serve immediately.
