"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Greek Salad Recipe

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

Lena Castro
Added: Thursday, April 27, 2006


1/2 C olive oil
1/4 C red wine vinegar
1 tsp. garlic powder
1 tsp. dried oregano
1 cucumer peeled, seeded, diced
1 head iceberg lettuce, torn into pieces
1 head romaine hearts, torn into pieces
1 pt. cherry tomatoes
1 large red onion, sliced paper thin
1 pt. peperoncini peppers
12 oz. feta cheese, crumbled
3/4 C kalamata olives
1/4 C fresh lemon juice
30 cooked/peeled Shrimp
Toasted pita triangles

Wisk dressing ingredients to blend. Season with salt and
pepper to taste. Combine lettuce, cucumbers, tomatoes, and
onions in a large bowl. Drizzle with lemon juice and vinagrette
(reserving a small portion to season shrimp). Toss
ingredients to combine. Toss shrimp with small amount of
vinagrette and lemon juice. Top with shrimp, peppers, and
feta cheese. Serve with toasted pita triangles.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 mins
Personal Notes:
Personal Notes:
You may add to or take away any salad ingredients that you
wish. You may also serve salad with grilled chicken or by itself.




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