Green Goddess Greek Salad

 

 

I am always thinking about interesting ways to make a salad or even to improve a salad. I don’t think we, as Canadians, eat enough greens.

I know my family loves greek salad. I, on the other hand, have completely eliminated dairy from my diet. If dairy is a problem for you, simply omit the feta cheese.

 

Ingredients:

1 c. mache, washed and dried

1 c. baby spinach, washed and dried

3 firm tomatoes, sliced thick

1/2 English cucumber (sliced in half and de-seeded. Use a spoon to scrape out the seeds)

1/3 c. sun-dried black olives

1/2 c. marinated onions (recipe follows)

1/2 c. crumbed feta cheese

5-6 pepperoncini (pickled peppers in vinegar brine), such as Krinos

1/2 c. Greek dressing (recipe follows)

For the marinated onions:

Ingredients:
1/2 cup red wine vinegar
1/2 cup water
2 tablespoons sugar
1/2 teaspoon salt
1 pinch red pepper flakes
1 bay leaf
1 large red onion (peeled, sliced and divided)
Directions:
1. Heat the vinegar, water, sugar, salt, red pepper flakes and bay leaf in a saucepan until the sugar has disolved.
2. Pour the mixture over the onions in a jar and let cool completely.
3. Store in the fridge until ready to use.
FOR THE GREEK DRESSING:
Ingredients:
1/2 c. extra virgin, cold-pressed olive oil
1 tbsp. dried oregano
Juice from 1/2 lemon
pinch of sea salt
Instructions:
Place all ingredients in a jar and shake, shake, shake.

 

GREEN GODDESS GREEK SALAD:

Instructions:

Throw all ingredients in a bowl. Pour Greek salad dressing and toss to coat.

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Comments

  1. Sandy says

    So simple to prepare!!! De-seeding the cucumbers is a great trick to keep the salad fresh… fantastic recipe, thank you figtreeolivebranch!!

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