Greek salad
Greek Salad
1 pkg. (10 oz.) torn mixed salad greens or Mediterranean blend
3/4 cup pitted black olives (if you can, get authentic small Greek olives with pits)
3 plum tomatoes, cut into wedges
1/2 cup thinly sliced red onions
1/2 medium cucumber, peeled, sliced
1/2 cup Greek Vinaigrette Dressing (See below)
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
(NOT LOW FAT FETA)
Combine first 5 ingredients in large bowl.
Add ****dressing; toss to coat.
Top with Feta cheese. Enjoy 4 servings
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Greek salad dressings are often made with red wine vinegar, but I also like the lemon-based ones, especially with garlic.
I usually use 2 cloves of garlic for a cup of dressing.
In addition to salad, this dressing is a delicious addition to almost any vegetable, drizzled over fish or to marinate chicken or meats before grilling. It's a great way to get more healthful olive oil into your diet.
GREEK LEMON SALAD DRESSING
¼ cup lemon juice, preferably fresh (fresh squeezed from lemons is best)
½ teaspoon salt
ground pepper to taste
2 teaspoons GREEK SEASONING blend or Greek Oregano
1 teaspoon Dijon mustard
2 garlic cloves, finely grated, pressed or finely minced
¾ cup olive oil
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The easiest way to do this is in a glass jar ..............or... whisk in a bowl.
Combine all ingredients except olive oil (if you're using a jar, just shake with the lid on securely). Add olive oil. If you're using the jar put it all in at once and shake very well.
If using a bowl, whisk while streaming in the olive oil. The mustard will help it emulsify so it looks a bit creamy and not separated.
Taste. If it tastes too acidic (some lemons are more sour than others), just add a bit more olive oil. Of course, you can adjust salt and other seasonings to your taste.
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