Thursday, May 15, 2008

Greek Salad

1 cup olive oil
3 tsp. garlic powder
3 tsp. dried oregano
3 tsp. dried basil
2 tsp. ground black pepper
2 tsp. salt
2 tsp. onion powder
1 tsp. ground mustard
1 tsp. rosemary
1 1/3 cups red wine vinegar

1 head iceberg lettuce
1/2 cucumber, sliced
1 to 2 tomatoes, chopped
1/2 red onion, chopped
feta cheese
lemon juice to taste

For dressing: mix all ingredients together in a jar and shake. May be stored in the fridge for several weeks.
For salad: Arrange all salad ingredients. Sprinkle dressing over top. Add freshly ground pepper and lemon juuice to taste. Make it a meal by adding cooked chicken or steak and serving with pitas.

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