Saturday, October 17, 2009

GREEK SALAD



2 heads of Romaine Lettuce
1/2 red onion sliced thin
6 oz container of crumbled feta cheese
8 oz can of pitted Calamatta Olives, or Burgundy Pearls
1 container of red grape tomatoes, halved

Dressing:

1/2 cup red wine vineger
1/2 cup extra virgin olive oil
1 tbsp fresh minced garlic
2 tsp Oregano
1 tbsp lemon juice
salt and pepper

1. Toss the lettuce with the dressing first. use 1/2 of the ingredients to toss into the salad, use the remaining 1/2 to put on top.

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