Mediterranean Greek Salad & Dressing
- 1 head romaine lettuce- rinsed, dried and chopped
- 1 red onion, thinly sliced
- 1 (6 ounce) can pitted kalamata or black olives
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 large tomatoes, chopped
- 1 cucumber, sliced
- 1 cup crumbled feta cheese
- 1 1/2 quarts olive oil
- 1/3 cup garlic powder
- 1/3 cup dried oregano
- 1/3 cup dried basil
- 1/4 cup pepper
- 1/4 cup salt
- 1/4 cup onion powder
- 1/4 cup Dijon-style mustard
- 2 quarts red wine vinegar
- In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
- Whisk together in a very large container, the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. It makes a lot so measure out however much you prefer before you pour over salad. Then just toss and serve!
Ingredients
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 teaspoon salt
- 2 cloves garlic, halved
- 1 tablespoon olive oil
- 1 pinch paprika
- 1 teaspoon minced fresh parsley
Directions
- Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
- Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley. Eat with pitas or veggies. Enjoy!
THE VERDICT:
Vic: Very good, relatively easy to make and filling!
Amanda: Mmmmmm.....
My daughter LOVES hummus, but I can't get her excited about lettuce... any ideas?
ReplyDeleteHow about a lettuce wrap with hummus??
ReplyDelete