Greek Slaw

Greek Slaw


1 bag (14 ounces) 3-color cole slaw mix
1 cup diced baby cucumber
1 cup diced red bell pepper
1 cup halved kalamata olives
½ cup sliced pepperoncini
1 tablespoon grated lemon peel
¼ cup fresh lemon juice
¼ cup white wine vinegar
½ cup extra virgin olive oil
2 cloves garlic, minced
1½ teaspoons Greek seasoning
Coarse salt and coarsely ground black pepper
½ cup Dierbergs crumbled feta cheese


In large bowl, combine cole slaw mix, cucumber, bell pepper, olives, and pepperoncini.

In small jar with tight fitting lid, combine lemon peel and juice, vinegar, olive oil, garlic, and Greek seasoning; shake until well mixed.

Pour vinaigrette over slaw mixture in bowl; toss until well mixed. Season with salt and pepper.

Cover and chill several hours to develop flavors.

Just before serving, sprinkle feta over top.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 279
Cholesterol: 8 mg
Fat: 27 g
Sodium: 511 mg
Carbohydrates: 9 g
Protein: 3 g
Fiber: 2 g