Low-Fat Greek Salad Recipe

Name: Low-Fat Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium potatoes; 1/4 c. parsley, finely chopped; 1/2 c. fat-free mayonnaise; 1 large onion, finely chopped; 1/2 c. bell pepper, chopped; salt and pepper to taste; 1 large head lettuce, shredded; 1 cucumber, cut in strips; 2 tomatoes, cut in wedges; 1 bell pepper, cut in rings; 4 slices pickled beets; 4 green onions, sliced; oregano to taste; 12 black olives; 4 radishes, sliced; 1 c. fat-free Italian dressing

Servings: persons

6 medium potatoes
1/4 c. parsley, finely chopped
1/2 c. fat-free mayonnaise
1 large onion, finely chopped
1/2 c. bell pepper, chopped
salt and pepper to taste
1 large head lettuce, shredded
1 cucumber, cut in strips
2 tomatoes, cut in wedges
1 bell pepper, cut in rings
4 slices pickled beets
4 green onions, sliced
oregano to taste
12 black olives
4 radishes, sliced
1 c. fat-free Italian dressing

1
Boil the unpeeled potatoes in water for 30 minutes. Drain and cool. Peel. Slice into a large bowl. Add onion, parsley, bell pepper and season lightly with salt and pepper.
2
Fold in mayonnaise and chill.
3
Line 4 salad plates with shredded lettuce. Place a scoop of potato mixture in center of plate.
4
Place tomato wedges around edge of salad, then place cucumber strips between tomatoes.
5
Place beet slice on top of salad.
6
Scatter green pepper rings, olives, radishes and green onions over all.
7
Sprinkle with oregano.
8
Serve with fat-free Italian dressing.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 medium potatoes, 1/4 c. parsley, finely chopped, 1/2 c. fat-free mayonnaise, 1 large onion, finely chopped, and more.

Yes, Low-Fat Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Low-Fat Greek Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions