Mediterranean Salad

16 10 353
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 6
Mediterranean Salad
Health Highlights


6 cup Baby spinach
1 can (13.5 oz) Artichoke hearts, canned (drained and cut in half)
1 can (12oz) Roasted red peppers, canned (drained and chopped)
1 can (15oz) Chickpeas, canned, drained
2 cup Cherry Tomatoes (halved)
1 small Red onion (halved and sliced thin)
1 cup Kalamata olives (pitted and halved)
114 gm Feta cheese (or dairy-free option, crumbled; optional)
1/4 cup Extra virgin olive oil (herb vinaigrette)
3 tbsp Red wine vinegar (herb vinaigrette)
1 tbsp Basil, fresh (herb vinaigrette - finely chopped)
1 tsp Oregano, fresh (herb vinaigrette - finely chopped)
1 clove(s) Garlic (herb vinaigrette - minced)
1 tsp Dijon mustard (herb vinaigrette)
1 pinch Kosher salt (herb vinaigrette)
1 dash Black pepper (herb vinaigrette)


1. Whisk all vinaigrette ingredients (oil through black pepper) and set aside. I like to use a glass measuring cup to mix in so it’s easier to pour.

2. Divide spinach evenly among plates and top with remaining ingredients. Drizzle with vinaigrette and serve immediately.



Want to prep this salad ahead? Keep the spinach, dressing and croutons separate and assemble right before eating.

To make Vegan - omit the feta cheese

Nutrition Facts

Per Portion

Calories 353
Calories from fat 187
Calories from saturated fat 45
Total Fat 20.8 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 9.0 g
Cholesterol 16.8 mg
Sodium 1840 mg
Potassium 614 mg
Total Carbohydrate 35 g
Dietary Fiber 12.0 g
Sugars 9.7 g
Protein 12.7 g

Dietary servings

Per Portion

Meat Alternative 0.4
Milk Alternative 0.4
Vegetables 4.0

Energy sources