Greek Garden Salad - Recipe.com

By pattie_d

The garlic vinaigrette goes well with any green salad. If you're an anchovy fan, add 1 tablespoon anchovy paste just before you shake it up.

Ingredients

• 2 cups torn romaine or spinach see savings
• 1 cup torn leaf lettuce or iceberg lettuce see savings
• 1 cup torn radicchio or shredded red cabbage see savings
• 1 medium tomato see savings
• 1/2 of a medium red onion see savings
• 1/2 of a small cucumber see savings
• 1 small green or red sweet pepper, cut into julienne strips (3/4 cup) see savings
• 1/4 cup Greek olives or sliced pitted ripe olives see savings
• 3 tablespoons olive oil or salad oil see savings
• 3 tablespoons white wine vinegar or vinegar see savings
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed see savings
• 2 large cloves garlic, minced see savings
• 1/8 teaspoon pepper see savings
• 1/2 cup crumbled feta cheese (2 ounces) see savings

Preparation

Step 1

1. In a large salad bowl combine romaine or spinach, leaf lettuce or iceberg lettuce, and radicchio or red cabbage; set aside.

2.Cut the tomato into thin wedges; cut each wedge in half. Slice the onion and cucumber; cut each slice in half. Add tomato, onion, cucumber, pepper strips, and olives to the greens.

3. For garlic vinaigrette, in a screw-top jar combine olive oil or salad oil, white wine vinegar or vinegar, oregano, garlic, and pepper. Cover and shake well. Pour over salad. Toss lightly to coat. Sprinkle with feta cheese. Makes 4 to 6 servings.

Make-Ahead Tip

Prepare dressing. Cover and chill up to 24 hours.