Greek Salad
Irene Smith
ingredients
- 1 Romaine lettuce -- shredded
- 1 cucumber -- thinly sliced
- 1 red pepper -- cut into small rings
- 6 small radishes -- sliced
- 1 small red onion -- sliced into rings
- 1/2 lbs feta cheese (Bulgarian is good) -- diced
- 12 oil-cured black olives
- 8 anchovy fillets (optional
- DRESSING
- 1 garlic clove -- diced
- 1/3 C olive oil
- 2 small lemons (Juice)
- 1 tbsp minced parsley (or mint)
- Salt and pepper -- to taste
- Parsley sprig -- for garnish
directions
In large salad bowl combine the lettuce, radishes, cucumber, red pepper, onion olives and cheese.
Beat the olive oil with the lemon juice and pour over the salad. Toss and season with salt and pepper.
Sprinkle the salad with oregano and parsley.
Arrange the anchovy fillets radiating from the center
Garnish with parsley sprigs.
Source: “Cooking class” - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 222 Calories; 19g Fat (71.0% calories from fat); 5g Protein; 13g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 2 1/2 Vegetable; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Source: Dorit Minyan
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