nutritional information

Per Serving:

  • Calories: 109
  • Protein: 4 g
  • Total Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 22 g
  • Cholesterol: 0 mg
  • Sodium: 9 mg
  • Fiber: 2 g
Vegan

Greek Salad

10 servings

For added goodness in this salad, we've included Yukon gold potatoes, bright bell peppers, pickled peppers and a little smoked tofu.
  • 1 medium red bell pepper, thinly sliced
  • 1 medium green or yellow bell pepper, thinly sliced
  • ½ small red onion, halved and very thinly sliced
  • 4 oz. smoked or baked marinated tofu, diced
  • 8 pepperoncini (Italian pickled peppers)
  • 3 Tbs. vegetable juice, such as V8
  • 3 Tbs. red wine vinegar
  • 2 Tbs. liquid from pepperoncini jar
  • 1 ¼ tsp. dried oregano
  • 1 tsp. granulated garlic
  • 1 cup mixed yellow pear and red cherry tomatoes, halved
  • 2 lbs. Yukon Gold or small red potatoes, peeled and cut into large dice
  • 4 oz. green beans, trimmed (1 cup)
  1. In large saucepan, combine potatoes and lightly salted water to cover. Bring to a boil and cook until just tender, about 10 minutes. Drain, rinse under cold running water and drain well. Set aside.
  2. Meanwhile, bring medium saucepan of water to a boil. Add green beans and cook until just tender, about 3 minutes. Drain, rinse under cold running water and drain well. Set aside.
  3. Make dressing: In glass jar with tight-fitting lid, combine all ingredients with 1 tablespoon water. Shake to blend.
  4. In large serving dish or on platter, arrange potatoes, green beans, tomatoes, bell peppers, onion, tofu and pepperoncini. Pour dressing over and serve.
February 2000

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