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CHOPPED GREEK SALAD WITH SHALLOT VINAIGRETTE Recipe

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This recipe for CHOPPED GREEK SALAD WITH SHALLOT VINAIGRETTE is from Schoolhouse Recipes, 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:  
2 tablespoons white balsamic vinegar
1 teaspoon fresh lemon juice
2 small shallots, halved
2 tablespoons extra virgin olive oil
2 tablespoons canola oil
Salt and freshly ground pepper
10 ounces mixed baby greens, coarsely chopped
4 Belgian endives, halved, cored and coarsely shopped
1 English cucumber, peeled, halved, seeded and cut into ½ inch cubes
1 pint grape tomatoes, halved
¼ cup coarsely chopped dill
¾ cup pitted Kalamata Olives (5 ounces), halved
½ pound Feta cheese, crumbled (2 cups)
Directions:
Directions:
In blender, combine vinegar, lemon juice and shallots. Puree. With machine on, add the olive oil and canola oil and puree until emulsified. Season the dressing with salt and pepper. In large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives and feta. Add half of the dressing, season with salt and pepper and toss. Add the remaining dressing, toss again and serve. Make ahead. The dressing may be refrigerated overnight.

 

 

 

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