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4.63
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8
votes
Panera Greek Salad & Dressing {Copycat}
Make the famous Panera Greek Salad and dressing at home for a fraction of the cost. Packed with Mediterranean flavors and ingredients like feta cheese, pepperoncini and kalamata olives it has the same great taste as the original version.
Prep Time
15
minutes
mins
0
minutes
mins
Total Time
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American, Mediterranean
Servings:
4
Calories:
247
kcal
Author:
Lori @ A Reinvented Mom
Equipment
Salad spinner
Whisk
Salad bowl
Ingredients
Dressing:
1/3
cup
red wine vinegar
1/2
cup
olive oil
1
teaspoon
dried basil
1
teaspoon
dried oregano
1/2
teaspoon
ground mustard powder
1
teaspoon
sugar
2
cloves
garlic
minced
Salt and pepper
to taste
Salad:
1
large head romaine lettuce
rinsed, dried and torn into bite-size pieces
1
cup
grape tomatoes
halved lengthwise
1/2
small red onion
very thinly sliced
1/2
cup
pitted kalamata olives
1/2
cup
crumbled feta cheese
6-8
whole pepperoncini peppers
Instructions
In a small bowl, add dressing ingredients and whisk together. Set aside.
Toss lettuce, tomatoes, red onion, olives and feta cheese in a large bowl. Add preferred amount of dressing and toss to evenly coat salad.
Garnish with pepperoncini peppers before serving.
Notes
Makes 4 side salads or 2 main dish salads.
Add cooked chicken, steak or shrimp to make this a main dish salad.
Store leftover undressed salad in the refrigerator for 1-2 days.
The dressing will keep for up to 7 days in the refrigerator. Shake to reincorporate ingredients before using.
Nutrition
Calories:
247
kcal
|
Carbohydrates:
12
g
|
Protein:
6
g
|
Fat:
21
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
13
g
|
Cholesterol:
17
mg
|
Sodium:
496
mg
|
Potassium:
581
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
14149
IU
|
Vitamin C:
25
mg
|
Calcium:
180
mg
|
Iron:
3
mg