Greek Salad

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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!

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  • 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!

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