Rob's Holiday Greek Salad
Contributed by: Michael Cerello
The basic version is quick to make and partners well with almost any dish. The additions just make it that much more interesting. Experiment! Yasou!
- one large cucumber, peeled, sliced in rounds and quartered
- one large scallion, cut into rounds, white and green portions
- 1/3 head butter lettuce, torn up small
- 1/2 tsp. sugar or other sweetener
- 1/3 lb. Monterrey jack cheese, cubed small
- 1/3 tsp. dried oregano
- one medium-sized sweet tomato, pulped, diced small
- lemon pepper, about 1/6 tsp.
- 1/4 lb. Greek feta cheese, crumbled (if desired)
- 12 green olives, pitted, cut up small
- oil and vinegar or light Italian; if making your own, mix 2 to 1 oil to vinegar
- Add Greek or Ranch dressing, about 1/3 as much as oil and vinegar
- (If using Ranch dressing, also add 1/4 tsp. lemon juice)
Mix the ingredients together in a large bowl, staring with lettuce.
Add others in the order stated, one at a time, and mix slowly again to blend through each time.
Add dressings last of all or add both to individual serving.
If a richer salad is desired, add diced turkey, chicken or leftover medium fish or thin-sliced ham; I have used garbanzo beans, sheep's tongue, diced leftover pork, solid white meat tuna, canned new potatoes, heated and recooled frozen peas, pre-sauteed cauliflower broken small, small white beans, black-eyed peas, presauteed broccoflower, hard-boiled egss cut up small, orzo, etc.
Serving Size: Makes 4 Servings