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Easy Greek Salad

Prep Time:

5 minutes

Cook Time:

5 minutes



This salad uses mostly canned vegetables, but tastes like something much fancier. If you like olives and the flavor of salty, marinated vegetables, you'll love this salad. It makes a perfect lunch to eat on the go.


  • 5 sun dried tomatoes, canned in oil, drained and chopped into bite size pieces

  • 1 can garbanzo beans, drained

  • 1 can artichoke hearts, drained and chopped

  • 1 (8-oz) package of mushrooms, cleaned and chopped

  • ½ cup fresh red bell peppers or cherry tomatoes, chopped

  • 1 can low sodium black olives, drained and chopped

  • 1/2 cup feta cheese or mozarella (mozarella balls are perfect for this!)


Combine all ingredients and eat immediately. 

Chop everything into 1/2 inch pieces if serving to children under 3 to prevent choking.

Leftovers are good for about one day in the fridge.

If you want to make it ahead, leave out the mushrooms and replace with cooked pasta

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