| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Greek |
Salad, Cookbook |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Head romaine lettuce, rinsed, drained, and chilled |
| 1 |
lg |
Ripe, firm tomato, seeded and cut into 1/2 inch wedges |
| 1 |
lg |
Cucumber, peeled and cut into 1/4 inch slices |
| 1 |
lg |
Green pepper, rinsed, seeded, and cut into 1 inch chunks |
| 1 |
|
Bermuda onion, or sweet white onion, peeled and sliced |
| 4 |
|
Stalks celery, rinsed, drained, and cut diagonally into 1 inch chunks |
| 1/4 |
lb |
Greek feta cheese, crumbled |
| 1/4 |
lb |
Imported calamata olives olive |
| 1/2 |
c |
Imported olive oil |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Red wine vinegar |
| 1 |
sm |
Garlic clove, minced |
| 1/2 |
ts |
Dried oregano, crumbled |
|
|
Several grindings of black pepper |
INSTRUCTIONS
OIL DRESSING
Into a large wooden salad bowl, tear the lettuce into bite-sized pieces,
discarding the tough lower stems. Add tomato, cucumber, pepper, onion which
has been separated into rings, celery, feta, and olives. Pour olive oil
dressing over all and toss well. Serve immeiately, with crusty
sesame-seeded bread, a pot of sweet butter, and a hearty red table wine.
Oil Dressing: Place all ingredients in a jar or salad cruet, cover tightly,
and shake well to blend. Refrigerate until use. Shake well before using.
Typos by Brenda Adams and prepped by MC_Buster; mc post 4/14/97
Recipe by: The Best of Ethnic Home Cooking, Mary Poulos Wilde Posted to
MC-Recipe Digest V1 #568 by Brenda Adams <adamsfmle@sprintmail.com> on Apr
14, 1997
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