Greek Salad

Greek Salad

serves 8

Lemon dressing (recipe follows)
1 bunch of spinach (1/2 pound)
1 head Boston lettuce
1 medium cucumber
3 medium tomatoes
24 pitted whole ripe olives
3/4 cup crumbled feta cheese

Lemon dressing
1/4 cup Santa Fe Olive Oil & Balsamic Company’s olive oil of your choice.. We suggest, Greek Koroneiki or California Koroneiki
2 tablespoons lemon juice
1/2 teaspoon sugar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Prepare Lemon Dressing – Shake all ingredients in a tightly covered jar or container. Shake again before pouring over salad.

Remove and discard the stems of the spinach. Rinse the leaves in cool water. Shake off excess water, and blot to dry, or roll up the leaves in a clean, dry kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces, and place in the bowl. You will need about 5 cups of spinach pieces.

Separate the leaves from the head of lettuce. Rinse the leaves with cool water. Shake off excess water, and blot to dry. Tear the leaves into bite size pieces, and add to the bowl.

Slice the cucumber. Cut the tomatoes into wedges. Add these vegetables and the olives to the bowl.

Break up any large pieces of the cheese with a fork, and add to the bowl.

Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. To keep salad crisp, serve immediately.

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