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Claire's Mixed Green Salad with Feta Vinaigrette

Claire's Mixed Green Salad with Feta Vinaigrette

WebMD Recipe from

This salad was inspired by one served during the peak of summer at Claire’s Restaurant & Bar in Hardwick. Chef Steven Obranovich of Claire’s likes the soft crumbly sheep’s-milk feta for this recipe. He cautions that the subtle briny notes of feta can sometimes be overpowered by too much lemon or an olive oil that’s too fruity. Saltiness varies from feta to feta too. Add the ingredients a little at a time and taste as you go.

Prep: 15 minutes | Total Time: 15 minutes
  • 3 tablespoons
    sunflower oil or canola oil
  • 3 tablespoons
    extra-virgin olive oil, preferably mild-flavored
  • 1/4 cup
    finely crumbled feta cheese
  • 1 tablespoon
    cider vinegar
  • 1 tablespoon
    red-wine vinegar
  • 2 teaspoons
    lemon juice, or to taste
  • 1 teaspoon
    freshly ground pepper, or to taste
  • 1/4 teaspoon
    salt, or to taste
  • 8 cups
    lightly packed mixed salad greens or arugula, any tough stems removed
  • 2 cups
    sliced cucumbers
  • 1 1/2 cups
    cherry tomatoes, halved
  • radishes, thinly sliced
  • 1/4 cup
    very thinly sliced red onion
  1. To prepare vinaigrette: Place sunflower (or canola) oil, olive oil, feta, cider vinegar, red-wine vinegar, lemon juice, pepper and salt in a blender and puree until combined. Adjust seasoning with additional lemon juice, salt or pepper, if desired.
  2. To prepare salad: Toss greens (or arugula) in a large bowl with half the vinaigrette. Mound on a large platter. Arrange cucumbers, tomatoes, radishes and onion on top of the greens. Drizzle the remaining vinaigrette over the salad.


Nutritional Information

Makes: 6 servings
Serving Size: about 1 1/2 cups
  • Calories165
  • Fat16 g
    • Saturated fat3 g
  • Cholesterol6 mg
  • Carbohydrates6 g
    • Dietary fiber3 g
  • Protein3 g
  • Sodium189 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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