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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (605g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 537 | ||
| Calories from Fat 430 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 47.8g | 73% | |
| Saturated Fat 11.2g | 55% | |
| Monounsaturated Fat 29.9g | ||
| Polyunsaturated Fat 4.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 33mg | 11% | |
| Sodium 847mg | 35% | |
| Potassium 1165mg | 33% | |
| Total Carbohydrate 22.3g | 7% | |
| Dietary Fiber 10.0g | 39% | |
| Sugars 9.2g | ||
| Protein 11.3g | 22% | |
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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
- 2 romaine lettuce, chopped (or use 1 large romaine)
- 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...
Featured Reviews for This Recipe
From: KathyP53
On Nov 29, 2008
Good, everybody ate it, nobody raved about it. Missing something but I can't put my finger on what it is as everything for a greek salad seems to be there. I'll tweak on it. Definitely worth making again.
From: jimmy jam
On Nov 3, 2008
what a fantastic salad, and so simple! the dressing was amazing, and i found a garlic & herb feta at the store that went great with it too. i could eat that salad all day and all night 
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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