Chopped Greek Salad
Chopped Greek Salad
Rating: (1 rated)
Recipe Yield: Total time: 25 minutes | Serves 2
Ingredients
4 cups coarsely diced inner romaine leaves 2 cups diced red cabbage 2 small tomatoes, seeded and diced 2 pickling cucumbers, peeled and diced 1 cup diced mild feta cheese, preferably French-imported 8 pitted Kalamata olives, quartered 3 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon red wine vinegar 1/4 teaspoon sugar 1/4 teaspoon salt Freshly ground pepper 1/4 cup snipped fresh dill
Preparation

Step 1 Place the romaine, cabbage, tomatoes, cucumbers, cheese and olives in a large bowl. Cover with a lightly dampened paper towel; keep refrigerated until ready to use, up to 4 hours. Combine the oil, lemon juice, vinegar, sugar, salt and pepper to taste in a small dish.

Step 2 To serve, pour the dressing over the salad. Toss several times until coated. Toss in the dill. Taste; adjust the seasoning.

Description
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