Greek Vegetable Salad

Serves: 6


* See note below.
2 parts olive oil
1 part cider vinegar wine or fresh lemon juice
Sprinkle of garlic powder
Salt and pepper


* Use all or some of the following ingredients for the salad: Tear several kinds of greens into bite-size pieces. Add sliced cucumber, chopped green onions (or sliced red or white onion), shredded red cabbage, green pepper strips, tomato wedges, shredded carrots, celery strips, sliced radishes, pitted ripe olives, young tender raw zucchini strips, crumbled feta cheese, chopped parsley. Season with salt, pepper and oregano, finely crushed and sprinkled over the vegetables. Top with anchovy filets. Toss well. Dressing: Measure ingredients for dressing into a jar with a lid and shake well, or put in the blender. Pour over salad and toss well.

Nutritional Facts:

Serves: 6
Calories from Fat: 0

This Greek Vegetable Salad recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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