Greek Salad
Fresh, colorful sald to serve for lunch, brunch or as an appetizer for a diary dinner. Great served in a pita too as a sandwich!
- Duration
- Prep Time
- 6 ServingsServings
Ingredients
- 1 head romaine lettuce, washed, dried and torn into bite sized pieces
- 1 seedless cucumber, peeled and diced
- 1 yellow bell pepper cut into 1 inch pieces
- 2 large carrots, peeled and sliced on the diagonal into coins
- 1 small head radicchio, washed, dried and torn into bite sized pieces
- 1/2 cup pitted kalamata olives
- 1/2 cup extra virgin olive oil
- 1/4 Cup red wine vinegar
- 1 tsp sugar
- 1 tsp Dijon mustard
- pinch of freshly ground pepper
- 1/2 cup feta cheese, crumbled
Preparation
Preparation
1 Place romaine, radicchio, carrots, cucumbers, olives and peppers into a large salad bowl
2 Add olive oil, vinegar, mustard, sugar, salt and pepper into a salad dressing cruet. Shake vigorously until homogenized.
3 Pour enough dressing over salad until well coated. Toss well.
4 Sprinkle feta cheese over top of salad. Serve.
Special instructions
Fresh, colorful sald to serve for lunch, brunch or as an appetizer for a diary dinner. Great served in a pita too as a sandwich!
Source:
Personal recipe
