Friday, May 21, 2010

Greek Salad



Happy Friday!

I am currently consumed with homework and papers so this post will be brief. This salad was made to accompany the Chicken Gyros I posted about earlier this week. I love the idea of making homemade salad dressings. They are extremely simple to make and allow you to control the amount of sodium and other ingredients placed in the recipe. This is also the perfect side for gyros! The dressing itself is very light. Top the salad with the ingredients listed below or add in other elements that sound good to you and your taste buds!

Greek Salad

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For the Dressing:

1/4 cup red wine vinegar

2 tablespoons minced fresh dill

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/3 cup extra virgin olive oil

For the Salad:

Romaine lettuce

Red onions, sliced

Sliced black olives (I omitted this)

Grape tomatoes, halved

Cucumber, peeled and thinly sliced

Feta cheese

To Make the Dressing:

In a small bowl combine all the dressing ingredients. Whisk together until well combined. (Store any left over dressing in refrigerator. Shake well before using.)

To Make the Salad:

Add lettuce to a salad bowl. Drizzle with the dressing and toss well to coat. Top as desired with onions, olives, tomatoes, cucumber, and feta cheese.

Source: Annie’s Eats, originally adapted from William Sonama

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