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Greek Salad Recipe

Photo by: Taste of Home

This salad is my mother’s favorite. She usually serves it with one of her rice dishes. The fresh mint leaves add great flavor.

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8 Servings
Prep/Total Time: 15 min.

Ingredients

6 cups torn romaine
1 large tomato, cut into wedges
1 small onion, sliced and separated into rings
1/2 cup crumbled feta cheese
2/3 cup pitted ripe olives
1/3 cup Crisco® Extra Virgin Olive Oil
1/4 cup cider vinegar
1 tablespoon minced fresh mint
1/2 teaspoon dried oregano, optional
Salt and pepper to taste

Directions

In a large salad bowl, combine the romaine, tomato, onion, feta cheese and olives.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 8 servings.

Greek Salad published in Country Extra January 2008, p49

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Ingredients