Mediterranean Salad

16 10 298
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 6
Mediterranean Salad
Health Rating


142 gm Baby spinach
171 gm Artichoke hearts, canned (drained and cut in half)
171 gm Roasted red peppers, canned (drained and chopped)
1 can (15oz) Chickpeas, canned, drained
2 cup Cherry Tomatoes
1 small Red onion (halved and sliced thin)
1 cup Kalamata olives (halved)
114 gm Feta cheese (crumbled)
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 298
Calories from fat 150
Calories from saturated fat 40
Total Fat 16.7 g
Saturated Fat 4.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 9.0 g
Cholesterol 16.8 mg
Sodium 1086 mg
Potassium 505 mg
Total Carbohydrate 26.4 g
Dietary Fiber 7.8 g
Sugars 5.7 g
Protein 10.4 g

Dietary servings

Per Portion

Meat Alternative 0.4
Milk Alternative 0.4
Vegetables 3.0

Energy sources

Recipe from: