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Greek Salad
1
3
3
2
/2 cup extra−virgin olive oil
tablespoons red wine vinegar
tablespoons lemon juice
tablespoons chopped oregano
Salt and freshly ground pepper
4
6
6
1
1
romaine lettuce, torn
medium tomatoes, cored and cut into wedges
cucumbers, peeled and sliced 1/2 inch thick
/2 pound feta cheese, crumbled (about 1 1/2 cups)
cup black olives, pitted (6 ounces)
In a small bowl, whisk together the olive oil, vinegar, lemon juice and oregano. Season with salt and
pepper.
In a large bowl, combine the romaine, tomatoes, cucumbers, cheese and
olives. Toss the salad with the dressing and serve at once.
Servings: 12
Greek Salad
44
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