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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

My Big Fat Greek Salad Recipe

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This recipe for My Big Fat Greek Salad is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound eggplant
3 T balsamic vinegar
1T olive oil
1 garlic clove, minced
1 tsp Dijon mustard
3/4 tsp dried oregano
1/2 tsp salt
1 (10oz) bag romaine lettuce, torn
1 tomato, seeded and chopped
1 small cucumber, peeled, seeded, and diced
1/2 (14oz) can artichoke hearts, drained and quartered
1/2 red onion, thinly sliced
1 T mild pepper rings, drained
1 T chopped pimientos
10 kalamata olives, chopped ( or olive of choice)
3 T reduced-fat feta cheese
Directions:
Directions:
1. Spray the broiler rack with nonstick spray. Preheat the broiler. Cut the eggplant into 1/4 inch thick slices. Place on the broiler rack and lightly spray with nonstick spray. Broil, 5 inches from the heat, until golden and tender, about 4 minutes on each side.
2. Whisk the vinegar, oil, garlic, mustard, oregano, and salt, in a large bowl, Add the lettuce, tomato, cucumber, artichoke hearts, onion, pepper rings, and pimientos---toss gently to coat. Top the salad with the eggplant slices, then sprinkle with the olives and feta cheese, and serve at once.

 

 

 

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