"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Greek Salad with Hearts of Palm and Avocado Recipe

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This recipe for Greek Salad with Hearts of Palm and Avocado, by , is from Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Mattingly
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dressing
juice of 1 large lemon
1 T fresh fines herbs
1 tsp. Dijon Mustard
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp. fresh pepper
3 cloves garlic, minced
1 1/4 cups extra virgin olive oil
6 ounces feta cheese, crumbled

Salad
1 large head iceberg lettuce, torn
2 large heads red leaf lettuce, torn
15 green olives with pimentos, sliced
1 14 ounce can of hearts of palm,drained and sliced into rounds
2 avocados, pitted, peeled, halved and sliced

Directions:
Directions:
Combine lemon juice, fines herbs, mustard, Worcestershire, salt, pepper and garlic in a small bowl. Whisk in olive oil. When combined stir in feta. Set aside.

Toss all lettuce in a salad bowl. Add olives, hearts of palm and avocados. Pour dressing over salad toss to coat.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is the dirtiest page in my Stop and Smell the Rosemary cookbook! I always get raves when I serve this.

 

 

 

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