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Greek Salad |
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Serves: 6 Print this Recipeprep: 15 min Oregano Vinaigrette (below) 6 cups mixed greens 1 bunch green onions, cut into 1/2-inches pieces 1 medium cucumber, sliced 24 pitted Greek or ripe olives 10 radishes, sliced 1 cup crumbled feta cheese (4 ounces) 1 medium carrot, shredded (3/4 cup) Oregano Vinaigrette 1/2 cup olive oil 1/3 cup red wine vinegar 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves 1/2 teaspoon salt 1. Prepare Oregano Vinaigrette. 2. Toss dressing and remaining ingredients except cheese and carrot. Sprinkle salad with cheese and carrot. Oregano Vinaigrette: Shake all ingredients in tightly covered container. wing it! To save time, buy shredded carrots in the produce section, or use your favorite bottled vinaigrette dressing. From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. 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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