I got this from the old Gail's and I apologize--I can't remember who posted it. However it is a great mixture to have on hand for times like we are doing next week and going to the beach. you mix up the "mixture" which basically becomes a "dressing" and you add your lettuce when you want to serve. Good stuff. Whoever posted, take credit.
REC: Greek Salad ala the Acropolis
Add
some grilled chicken strips to it for a main meal. It makes a lot, but keeps well
in the refrigerator for 3-4 days. Trust me, you can eat it right away, but it is
better if it marinates in the refrigerator day or two. Also, if you prepare the
cucumber as directed, it will not cause you
Greek Salad ALA the Acropolis
1/2 c. extra virgin olive oil
1/2 c. red wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
3/4 tsp. pepper
3 - 4 T. sugar
3 potatoes, cooked, cooled, peeled, cubed
1 box grape tomatoes
1/2 red bell pepper, cut into strips
1/2 c. yellow bell pepper, cut into strips
3/4 c. Feta cheese,
1/2 c. sweet onion (like Vidalia), chopped
generous 1/2 c. Greek olives
1 cucumber, peeled, cut in half, deseeded
then sliced
Romaine lettuce
Mix together oil, vinegar, garlic powder,basil, oregano, pepper and sugar. Add
remaining ingredients except Romaine; toss until all ingredients are well coated.
Cover and chill overnight or even a couple days. Just before serving, cut Romaine into
small sections, place a good amount in each bowl. Top with other ingredients, including
some of the dressing.
Store leftover marinated vegetable mixtures in tightly covered container in
refrigerator. Will keep several
REC: Greek Salad ala the Acropolis
Add
some grilled chicken strips to it for a main meal. It makes a lot, but keeps well
in the refrigerator for 3-4 days. Trust me, you can eat it right away, but it is
better if it marinates in the refrigerator day or two. Also, if you prepare the
cucumber as directed, it will not cause you
Greek Salad ALA the Acropolis
1/2 c. extra virgin olive oil
1/2 c. red wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
3/4 tsp. pepper
3 - 4 T. sugar
3 potatoes, cooked, cooled, peeled, cubed
1 box grape tomatoes
1/2 red bell pepper, cut into strips
1/2 c. yellow bell pepper, cut into strips
3/4 c. Feta cheese,
1/2 c. sweet onion (like Vidalia), chopped
generous 1/2 c. Greek olives
1 cucumber, peeled, cut in half, deseeded
then sliced
Romaine lettuce
Mix together oil, vinegar, garlic powder,basil, oregano, pepper and sugar. Add
remaining ingredients except Romaine; toss until all ingredients are well coated.
Cover and chill overnight or even a couple days. Just before serving, cut Romaine into
small sections, place a good amount in each bowl. Top with other ingredients, including
some of the dressing.
Store leftover marinated vegetable mixtures in tightly covered container in
refrigerator. Will keep several