Thursday, May 29, 2014
"ATW80DS" - Roman Salad
They say that "when in Rome, do what the Romans do!" Well this Chef is craving a Roman-style Greek Salad and This one turned out so good I just had to share.... Makes 8 -1/2 cup servings.
1 large cucumber (peeled & sliced into thin rings)
1 large Tomato (cut into chunks)
1/2 large Green Pepper (cut into chunks)
1/2 large yellow onion (sliced into thin rings & separated)
1/2 can small black olives (leave whole)
1/2 large Pomegranate (peeled & seeded)
1/4 cup feta cheese (crumbled)
1/8 cup grated lemon peel
1 full recipe of Greek Vinaigrette Dressing (recipe below)
prepare all vegetables as directed and toss gently. Add Pomegranate, Feta Cheese and Lemon Peel. Toss gently again. Pour dressing over the top, let stand 15mins and serve. It is better served fresh, veggies seem to wilt if left to stand to long.
Greek Vinaigrette Dressing:
2/3 cup of extra virgin Olive Oil
3 tablespoons lemon juice, fresh
1 clove garlic, minced
2 teaspoons Italian Seasoning
salt & pepper to taste
Mix together and pour over Fresh Vegetables. Great for Marinating and Grilling!
NOTE:To make it a full meal add grilled chicken chunks and fresh button mushrooms and serve on a bed of fresh baby spinach.