Greek Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1/2 cup olive oil or 1/4 cup each olive oil and vegetable oil | ||
| Salt | 1/4 Teaspoon | |
| Red wine vinegar | 1 Tablespoon | |
| Dijon Mustard | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Capers | 1 Tablespoon, drained | |
| Olives | 1/2 Cup (16 tbs) | |
| 4 to 6 anchovy fillets, rinsed and chopped | ||
| 1 medium-size head romaine lettuce | ||
| 1 medium-size yellow onion, peeled and thinly sliced | ||
| 2 medium-size tomatoes, each cut into 8 wedges | ||
| 1 medium-size cucumber, peeled and thinly sliced | ||
| Feta cheese | 1 Cup (16 tbs) | |
Directions
1. In a large serving bowl, place the oil, salt, vinegar, mustard, pepper, capers, olives, and anchovies, and stir with a fork to mix well.
2. Wash the lettuce, pat it dry with paper toweling, and tear it into bite-size pieces. Add it to the bowl along with the onion, tomatoes, and cucumber. Toss to coat with the dressing.
3. Add the cheese and toss gently to prevent the cheese from crumbling.
2. Wash the lettuce, pat it dry with paper toweling, and tear it into bite-size pieces. Add it to the bowl along with the onion, tomatoes, and cucumber. Toss to coat with the dressing.
3. Add the cheese and toss gently to prevent the cheese from crumbling.
Chef
