Helena's Greek Salad
Ingredients for Salad
1 container of Field Greens Salad Mix
1 Bottle Balsamic Vinegar
1 Bottle Extra Virgin Cold Pressed Olive Oil
3 Bell Peppers, Red, Yellow, Orange
1 Jar Club House Greek Spices
1 Sweet Red Onion
1 Small Block Feta Cheese
1 Can Whole Pitted Black Olives
Description
Put generous helping of mixed greens on a plate
Take Sweet Peppers of each colour Red, Yellow, Orange, cut in 1/4 inch thick Slices
(ie. Cut each pepper in half, then in half again, then slice)and sprinkle on leaves.
1 or 2 Slices 1/8 inch thick of Sweet Red Onion
(Cut slice in half, Then Half again, Break up Over Salad)
(Onions are key, and they combine with Vinegar to give sweet taste)
(Slice each olive in 3 to 4 pieces )
(Use about 8 Olives per Plate more or less)
Sprinkle evenly over plate.
One 2x2 inch block of Feta Cheese
(cut into ? inch thick slices and use one of these broken up over salad per plate)
For Dressing:
In a small cup add and mix 2 Tablespoons of Club House Greek Spices
1/3 Cup Balsamic Vinegar
1/4 Cup Extra Virgin Cold Pressed Olive Oil
Stir with tablespoon and pour evenly over salad using tablespoon.
Notes
This salad has a sort of candy flavour to it when done, it is best way I have found to eat leaves and love it.
Origin
Greece
posted: Thursday, June 08, 2006 by Tom Garnett
reads: 240 |
|
