Recipe for cooking greek goddess salad
Recipes from Greece :: Greek Salads and Dressings
This makes a tangy, low-calorie lunch!
1 head romaine or green-leaf lettuce, rinsed and torn into bite-size pieces
1 med. green bell pepper, thinly sliced (about 1 c.)
2 med. tomatoes, cut into 8 wedges each
1/4 c. pitted, sliced olives, Kalamata or other oil-cured variety (optional)
1/4 c. crumbled feta cheese
Dressing
2 1/2 Tbsp. fresh lemon juice
2 tsp. olive oil
1 tsp. chopped fresh oregano or 1/4 tsp. dried oregano
1/4 tsp. black pepper
To prepare the dressing: In a small bowl, combine lemon juice, oil, oregano, and pepper. Mix well and set aside.
Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels. Place in a large salad bowl. Add bell pepper, tomatoes, olives, and feta. Pour the dressing over the salad. Toss gently to coat. Divide the salad among serving plates and serve immediately.
Serves 4.
