5 from 2 votes

Loaded Greek Salad with Tangy Vinaigrette

Healthy Vegan Greek Salad loaded with bold flavors and an easy homemade tangy vinaigrette dressing!
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 3 large bowls

Ingredients

  • 1 large head romaine (or 2 small)
  • 1 hothouse cucumber
  • 1 1/2 cups grape tomatoes
  • 1/2 small red onion
  • 15 oz. can garbanzo beans
  • 1 cup cooked beets (I use organic Love Beets brand)
  • 1 cup artichokes
  • 2/3 cup kalamata olives
  • Other additions: clover/alfalfa sprouts, bell peppers, roasted red peppers, dairy-free feta, fresh herbs

For the oil-free Tangy Greek Vinaigrette

  • 1/4 cup red wine vinegar
  • 2-3 Tbsp. fresh lemon juice
  • 2 Tbsp. water (or broth)
  • 1 clove garlic
  • 1 tsp. dried oregano
  • 1/8 tsp. salt

Instructions

  • Make the dressing: mince garlic and add all ingredients to a small bowl. Whisk to combine.
  • Roughly chop romaine. Slice cucumber, beets, onion. Halve/quarter artichokes (and olives and tomatoes if desired).
  • Distribute romaine on desired number of serving plates. Add toppings (have fun with presentation!)
  • Stir dressing and spoon over the top – it’s strong so start small. (Or add your own favorite dressing!)

Notes

Recipe yields 3-4 large salads or about 6-8 as a side.

NUTRITION PER SERVING (ESTIMATE)

Calories: 287kcal | Carbohydrates: 48g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Potassium: 894mg | Fiber: 14g | Sugar: 15g | Vitamin A: 1745IU | Vitamin C: 27mg | Calcium: 146mg | Iron: 4mg