Greek Salad Recipe

From: Gardens at Our Fingertips
Page 20
by Gene Monson and Pam Lazaris
Published by Sproutamo Corporation, Lake Mills WI, USA

Iceberg or Romaine Lettuce, or other variety of lettuce
1 or 2 slices of red onion, finely chopped
OR 2 to 3 green onions, snipped;
OR handful of fresh chives, snipped:
OR handful of onion sprouts, snipped
2/3 cup pitted Kalamata olives
OR 2/3 cup sliced black olives
2 ounces Feta Cheese, chopped
1 bell pepper (red, yellow, orange, green), chopped
1 to 11/2 cups Alfalfa sprouts
OR a combination of Alfalfa, Broccoli, Radish and Red Clover sprouts
1 to 2 vine - ripened tomatoes
OR 2 to 4 Roma tomatoes
Optional additions: sliced red radishes, radish sprouts, sliced cucumber, sliced hard boiled egg, anchovies, lentil sprouts
1/2 cup cold-pressed virgin olive oil
1/4 cup lemon juice (juice of one lemon or one large lemon half)
Pinch of salt
Pinch of pepper
2 teaspoons oregano

Mix all ingredients together in a salad bowl and serve.

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