NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Greek Salad

2 small/medium heads or 1 large head
romaine lettuce, washed and chopped
1 1/2 c. medium black olives
1/2 c. sliced red onion
1 1/2 c. grape tomatoes, washed and
halved
1 c. crumbled feta cheese
Dressing:
1/2 c. olive or canola oil
1/3 c. cider vinegar
1/3 c. sugar
2 cloves garlic, minced
1 tsp. Italian seasoning
1/2 tsp. dried parsley flakes

Combine dressing ingredients and mix well (until sugar is dissolved). Pour into shaker cup and shake every few hours. For best results, make dressing about 24 hours in advance. Combine lettuce, olives, tomatoes, onion and cheese and mix gently. Pour dressing on just before serving and toss.

Rebecca Seiler - Maurertown, VA


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