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Summertime Greek Vegetable Salad (Serves 6)

This tasty combination of garden fresh vegetables is certain to enliven many a menu. It’s a great recipe to prepare after a trip to your local Farmer’s Market when vegetables are in peak production.

1 medium cucumber, peeled, seeded and chopped
1 large tomato or two Roma tomatoes, seeded, if you wish and chopped
1 medium green pepper, chopped
4 green onions, sliced
15 pitted Greek olives or black olives
1/2 cup crumbled feta cheese
Dressing:
1/3 cup olive oil
3 tablespoons cider vinegar
1/2 teaspoon salt
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon sugar
1/4 teaspoon ground pepper

1. In mixing bowl, combine the cucumber, tomato, green pepper, onions, olives and feta cheese.

2. In a jar with a tight-fitting lid, combine olive oil, vinegar, salt, oregano, sugar and pepper; shake well.

3. Drizzle the dressing over salad and toss to coat.

4. Serve with slotted spoon.

Nutritional information per serving:
171 calories, 2 grams protein, 16 grams fat, 5 grams carbohydrate, 2 grams fiber, 8 milligrams cholesterol, 386 milligrams sodium