Greek Salad

total time:: 20 min

Makes 4 servings

This is “our” version of Greek salad. It must be served with buttery Keebler Club crackers for the full effect. I don’t know why, but they really add something. We eat this as a meal, so the servings are big. The dressing isn’t a family recipe, just a good one I found... and it doesn’t have to be refrigerated, so make extra while you’re at it!

ingredients

Greek Salad:

1 box Keebler Club crackers
1 large head iceberg or romaine
1 cup feta cheese
4 Roma tomatoes, sliced
1 cucumber, peeled and sliced
1 green bell pepper, sliced
1 small red onion, thinly sliced
10 pepperoncini (Greek) peppers
1/2 cup kalamata (Greek) olives
1/4 lb deli sliced ham
1/4 lb deli sliced turkey

Greek Dressing:

1/3 cup olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
3/4 tsp pepper
3/4 tsp salt
3/4 tsp onion powder
3/4 tsp Dijon mustard
1/2 cup red wine vinegar

directions

Greek Dressing:

In a container with a lid, mix together the olive oil, spices, and mustard. Pour in the vinegar and shake vigorously until well blended. Store tightly at room temperature.

Greek Salad:

1
Wash and drain lettuce and tear into a large bowl.
2
Top lettuce with tomato slices, cucumber, bell pepper, onion, feta, peppers, and olives.
3
Tear deli meats into rough pieces and spread over salad.
4
Drizzle with Greek dressing and serve, with extra dressing and crackers on the side.

Source: Heather