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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Lemon Greek Salad |
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Serves: 4 Print this RecipeThere is only 1 tablespoon of olive oil in this salad, so you may want to use one with a good olive flavor. As a rule of thumb, the darker the color of the oil, the stronger the olive flavor. Oils that are quite green in appearance usually have rich flavor. 1 medium unpeeled cucumber 2 cups bite-size pieces spinach 2 cups bite-size pieces Boston lettuce 1/4 cup crumbled feta cheese 2 tablespoons sliced green onions (with tops) 10 pitted ripe olives, sliced 1 medium tomato, cut into thin wedges Lemon and Mustard Dressing (see recipe) Score cucumber by running tines of fork lengthwise down sides; slice. Toss cucumber slices and remaining ingredients with Lemon and Mustard Dressing. Lemon and Mustard Dressing 2 tablespoons lemon juice 1 tablespoon olive or vegetable oil 1 teaspoon sugar 1 teaspoon Dijon mustard 1/8 teaspoon pepper Shake all ingredients in tightly covered container. 1 Serving: Calories 100 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 10mg; Sodium 210mg; Carbohydrate 8g (Dietary Fiber 3g); Protein 4g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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