Greek Salad

Name: Greek Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 Servings
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

Author:
nancyannsherman
Publish date:
Jan 10, 2011

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!

10minDuration
10minPrep 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

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.