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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (317g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 488 | ||
| Calories from Fat 422 | (86%) | |
| Amount Per Serving | %DV | |
| Total Fat 46.9g | 72% | |
| Saturated Fat 11.0g | 55% | |
| Monounsaturated Fat 29.8g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 33mg | 11% | |
| Sodium 824mg | 34% | |
| Potassium 456mg | 13% | |
| Total Carbohydrate 12.8g | 4% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 5.8g | ||
| Protein 7.7g | 15% | |
Kittencal's Famous Greek Salad
By: KITTENCAL
Jul 14, 2003
Be prepared for the best Greek salad on the planet! --- plan ahead the dressing needs at least 2 or more hours to blend the flavors, I sometimes add in 1/4 cup Parmesan cheese to the dressing for a more cheesy dressing, all amounts may be adjusted to taste ---also see my Kittencal's Famous Caesar Salad
SERVES 6 -8
Ingredients
DRESSING
- 1 cup olive oil (can reduce to 3/4 cup)
- 2-3 tablespoons fresh lemon juice
- 2-4 teaspoons dried oregano
- 3 teaspoons fresh minced garlic
- 1 teaspoon dried basil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon sugar
- 1/2 teaspoon fresh ground black pepper (or to taste)
SALAD INGREDIENTS
- 1 large romaine lettuce, chopped (or use 2 small)
- 2-3 plum tomatoes, cut in wedges (use Roma tomatoes)
- 1 English cucumber (peeled, seeded and chopped)
- 1 red onion, cut in slices
- 1 green bell pepper (seeded and cut into rings or sliced) (optional)
- 1/2 lb feta cheese, crumbled (or to taste)
- 1 cup kalamata olive
Directions
1
For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, oregano, garlic, basil, red wine vinegar, salt and sugar until smooth (start with 2 tablespoon lemon juice and 2 teaspoons oregano adding in more if desired after mixing).2
Season with black pepper.3
Chill in fridge for a couple of hours before using to blend flavors.4
Place the salad ingredients in a large bowl.5
Pour dressing over; toss to combine.
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- Course > Salads
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 15 mins
- Occasion > Seasonal > Summer
- Occasion > To Go...
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: adopt a greyhound
On Jun 29, 2009
This salad is heavenly. Will have to make this at least once a week for DH. He loved it. Served it with "oopah!" Feta Chicken Breasts and Greek Potatoes (Oven-Roasted and Delicious!). Wonderful meal.
From: Natalie #5
On Jun 28, 2009
This dressing is so great because it has all of the elements of Greek dressing that we all like, but maybe can't put our finger on when we taste it. It's also very flexible. If you like a litlle more or less of this or that, just adjust the recipe to your taste and it wil be perfect. I just dressed a bulgar pilaf with it and it's delicious. The dressing is so good on a Greek salad, but try it with your grains and pasta salads too. Thanks Kittencal!
From: Little Bee
On Oct 27, 2003
I made this today leaving out the Romaine and instead turned it into a pasta salad using tri-color Rotini. It was fabulous and the dressing was out of this world. A definite keeper! I love Greek food and worked in a Greek restaurant for years and the dressing was very authentic and tasted fresh and wonderful! I'm going to make it with the romaine next time.
From: rustler7
On May 8, 2004
I have also used this recipe; however I have adjusted it a little bit, by adding 1/2 teaspoon ground white pepper and 1/2 teaspoon Sugar to add a wonderful smooth taste that is out of this world.
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