Greek Salad 06.08.17 elink

Source

Teen Kitchen Project

Ingredients

Display units in Metric

SALAD
7	heads	Romaine lettuce wash and spin,cut or tear and placed in packaging containers
5	large	cucumbers partially peeled, seeded & 1 in dice
2	cups	pitted kalamata olives or other brine-cured black olives, halved
1 ¹⁄₂		red onions diced
1	bunches	chopped fresh Italian parsley
DRESSING
3	cup	extra-virgin olive oil
1 ¹⁄₂	cup	red wine vinegar
1 ¹⁄₂	Tablespoon	dried oregano or twice the amount fresh
¹⁄₂	teaspoon	sea salt
TOPPING
2 ³⁄₄	cup	crumbled feta cheese 1 1/2 -2 Tablespoons per serving
OPTIONAL
OPTIONAL

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).

Prepare lettuce greens.

Mix cucumbers, olives, onions and parsley in a large bowl. Toss with 2-4 Tablespoons of the dressing.

Mix dressing in a tall-sided bowl, or place ingredients in BlendTec and run on Dressings, Dips and Sauces cycle. Package 2 Tablespoons in 2-ounce containers.

Place vegetable mixture on top of bed of lettuce, sprinkle with 1/8th cup (2 Tablespoons) feta cheese, and place dressing in corner.

Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).
Prepare lettuce greens.
Mix cucumbers, olives, onions and parsley in a large bowl. Toss with 2-4 Tablespoons of the dressing.
Mix dressing in a tall-sided bowl, or place ingredients in BlendTec and run on Dressings, Dips and Sauces cycle. Package 2 Tablespoons in 2-ounce containers.
Place vegetable mixture on top of bed of lettuce, sprinkle with 1/8th cup (2 Tablespoons) feta cheese, and place dressing in corner.
Clean your work area and anything you used to complete this recipe.

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