Name: Big Greek Salad
Ingredients: 2 Whole cucumber english seedless, peeled and sliced; 2 Whole tomato, cut in wedges; 4 Whole scallion, thinly sliced; 8 Whole kalamata olives, pitted and sliced; 1/3 c Feta cheese, crumbled; 2 tb Red wine vinegar; 2 tb Lemon juice; 3 tb Extra virgin olive oil; 2 ts Oregano; Salt and pepper; 10 Leaves Romain lettuce, torn into bite sized; Lemon Wedges, garnish

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Greek	Green	8	Servings

INGREDIENTS

2		Whole cucumber english seedless, peeled and sliced
2		Whole tomato, cut in wedges
4		Whole scallion, thinly sliced
8		Whole kalamata olives, pitted and sliced
1/3	c	Feta cheese, crumbled
2	tb	Red wine vinegar
2	tb	Lemon juice
3	tb	Extra virgin olive oil
2	ts	Oregano
		Salt and pepper
10		Leaves Romain lettuce, torn into bite sized
		Lemon Wedges, garnish

INSTRUCTIONS

DRESSING
In a serving bowl, mix together cucumbers, tomatores, scallions, olives,
and feta cheese. In a small bowl whisk together vinegar, lemon juice, olive
oil, oregano and salt and white pepper to taste. Pour over vegetables in
salad bowl and toss until vegetables are well coated. I like to make it to
this point and let it sit for awhile. Then add the Romaine right before
serving.
Posted to Digest eat-lf.v096.n245
Recipe by: Nanette Blanchard
From: [email protected] (terry pogue)
Date: Thu, 12 Dec 1996 18:17:06 +0100

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