- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Greek Salad

Monday, August 19, 2013

Greek Salad

My husband got me hooked on Greek Salads.  This recipe can be eaten alone or with some grilled or baked chicken.  Hope you like it as much as I do.  Enjoy!!



Greek Salad Ingredients:

1 head Romaine Lettuce, Chopped
3 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
1/2 whole Red Onion, Sliced Very Thin
30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
6 ounces, weight Crumbled Feta Cheese
Fresh Parsley, Roughly Chopped

Dressing Ingredients:

1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar (more To Taste)
1 teaspoon of Dijon Mustard-Grey Poupon
1 clove Garlic, Minced
6 whole Kalamata Olives (extra), Chopped Fine
1/4 teaspoon Salt
Freshly Ground Black Pepper
1 whole Lemon, For Squeezing

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.

Combine olive oil, vinegar, sugar, mustard, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

Source: The Pioneer Woman

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