Monday, September 9, 2013

Greek Salad

 Salad
  5 cups Torn Green and Red Lettuce, torn 
  1 Large Tomato, coarsely chopped
  ½ cup Cucumber, sliced or diced
  1  Small Red Onion, thinly sliced or chopped
  1 can Black Olives, drained and sliced
  1 cup Feta Cheese, crumbled

  Dressing
  1/3 cup Extra Virgin Olive Oil
   3 Tbl. Red Wine Vinegar  
   2 Tbl. Freshly squeezed Lemon juice
   1 /2 Tsp. dried oregano
   1 Tsp. Sugar
   1 Clove garlic, minced
   ¼ Tsp. freshly cracked black pepper  
   ½ bunch fresh dill, chopped

Toss salad ingredients in a bowl. Prepare dressing by placing the ingredients in a screw top jar and shaking vigorously. Do not add the dressing until immediately before serving.  I like to grill lamb chops to serve alongside the salad. (For a complete meal serve with warm pita bread and yogurt sauce)

Enjoy! Mary Elizabeth