"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

My Big Fat Greek Salad Recipe

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This recipe for My Big Fat Greek Salad, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matthias Smith
Added: Friday, November 28, 2008

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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