[senior citizen]

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
************************************************** ******************************
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.


　
　
　
　

[kellyjam]

Would you be open to adopting my wife and myself? I love your recipes simple and delicious.

[senior citizen]

[QUOTE=kellyjam;1007610]Would you be open to adopting my wife and myself? I love your recipes simple and delicious. [/QUO


Sure, why not? The more the merrier.


I just sent hubby over to Price Chopper across town to get some Athenos Feta Cheese plus all the salad fixings , etc., etc., etc.
as it's beginning to "spit snow" with three to four days of on & off snow on top of what we just had most recently.........which is A LOT.


We are well stocked in the pantries......freezers, etc., etc. but always run out of fresh produce.........plus he wants me to make cole slaw also.

[Carla B]

My husband and I love Greek Salad. Many thanks, Senior.

[maryanna630]

Thanks for all your great recipes. Do you have a good one for coleslaw?

[senior citizen]

Originally Posted by Carla B

My husband and I love Greek Salad. Many thanks, Senior.

I do as well !!!! You are very welcome.

[senior citizen]

Originally Posted by maryanna630

Thanks for all your great recipes. Do you have a good one for coleslaw?

You must have E.S.P. Truly.

Sitting in my frig right now........waiting for me to toss it all together so that it can marinate for later today are some easy "ready to prepare" ingredients which I asked my husband to pick up at the supermarket yesterday, along with the Greek feta cheese, etc., etc., etc.

My own mom & my mother in law always made coleslaw from scratch, chopping up huge heads of cabbage....but my arthritic wrist, etc. has led me to an easier way...........

Three bags of DOLE brand "Classic Coleslaw" mix which is shredded cabbage & carrots........

Two jars of Marzetti "No preservatives" Original Slaw Dressing which you just pour over the coleslaw mix in a large bowl.

Let it all settle......refrigerate till needed.

I always prefer Marie's Cole Slaw Dressing, but Price Chopper no longer seems to carry it........just like they only had their brand of feta cheese yesterday........not Athenos like I wanted.

My husband likes a lot of mayonnaise; thus, I use the two jars, but you can use as much or little as you wish.

What I really like is the type of cole slaw we get along with fried fish in seafood restaurants up & down the coast of Maine, New Hampshire & Massachusetts; Cape Cod/Nantucket.

It's got very little, if any mayo........just a light vinaigrette with I am going to guess....apple cider vinegar, oil.... plus it seems to have celery seeds???? Not sure, but I know I prefer it.

But this DOLE bagged cole slaw mix is always nice & crunchy, thoroughly washed, preservative free. FAST & EASY.

I'm going up now to toss the coleslaw together. NO RECIPE.

[Shimpy]

Why not low fat feta? Is that going to change the whole salad to make it no good?

[maryanna630]

Thanks, Senior. I will try this.

[senior citizen]

Originally Posted by maryanna630

Thanks, Senior. I will try this.

I started by using 2 bags of the cole slaw mix with 2 jars of the dressing.......after refrigeration for a few hours, it all settled down.

I then added the 3rd bag of the cole slaw mix.......hubby liked it.

As I mentioned, he likes a lot of mayo. Some may prefer less.
Use your own discretion.

But, by adding that third bag of cole slaw mix, it retained some "crunch".

I'm going to look for the simple apple cider vinegar, oil, celery seed with perhaps a touch of horseradish recipe.........

[senior citizen]

Originally Posted by maryanna630

Thanks for all your great recipes. Do you have a good one for coleslaw?

Here is another version similar to what I mentioned earlier.

It is an AMISH recipe. They certainly do make excellent cole slaw.

I'm going to try it next.......notice there is no mayo.



Coleslaw


2 (16 ounce) bags cabbage coleslaw blend

1 medium onion, finely chopped

3/4 cup white sugar

Dressing


1 cup vinegar

1 teaspoon salt

1 teaspoon celery seed

1 teaspoon white sugar

1 teaspoon prepared mustard

3/4 cup vegetable oil



Directions


In a large bowl, toss together the cabbage, onion, and 3/4 cup sugar.

In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil.

Bring to a boil.

Cook for 3 minutes.

Cool completely, then

pour over cabbage mixture.

Toss to coat.

Refrigerate 8-24 hours for best flavor.

Toss again prior to serving.