|
|
|
Greek Salad
|
|
|
1
Reviews
|
|
By:
Ida Mae Moon
|
|
Greek Salad Recipe makes a dressing of olive oil, wine vinegar, salt and oregano for a salad of romaine, cucumber, radishes, green peppers, whole beets and tomatoes topped with feta cheese, Greek olives and anchovy fillets.
|
INGREDIENTS
|
|
For the Dressing:
|
|
1/3 cup olive oil
|
|
1/4 cup wine vinegar
|
|
1/2 teaspoon salt
|
|
1 teaspoon oregano
|
|
For Salad:
|
|
1 large head romaine
|
|
1 cucumber, pared and cut
|
|
1 small bunch radishes,
|
|
2 small green peppers,
|
|
1 can (8 ounces) whole beets, drained
|
|
4 tomatoes
|
|
1/3 pound feta cheese
|
|
Greek olives
|
|
Anchovy fillets (optional)
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
For salad dressing, mix all ingredients and refrigerate. For salad, put romaine pieces in a large salad bowl.
|
|
|
|
2:
Using slicing disc of food processor, slice cucumber, radishes, green pepper, and beets.
|
|
|
|
3:
Cut tomatoes into quarters.
|
|
|
|
4:
Combine prepared salad ingredients with romaine in a bowl, sprinkle with crumbled feta cheese, and top with olives and, if desired, anchovy fillets. Pour salad dressing over salad and serve.
|
|
|
|
Print Preview
|
Rate This Recipe
|
|