

Having fresh herbs and veggies, I figured time for a great salad!
Gluten Free Greek Salad
1/4 cup teaspoons olive oil
2 cloves garlic minced
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/3 cup red wine vinegar
2 cloves garlic minced
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/3 cup red wine vinegar
1 head of romaine cleaned and chopped
2 roma tomatoes, diced
1 cup diced cucumber
4 tablespoons diced red onion
1/2 cup sliced black olives
optional Crumbled Feta Cheese
optional Crumbled Feta Cheese

To make the dressing, place the olive oil, garlic , oregano, basil, pepper, salt, onion powder, dijon mustard, and red wine vinegar into a blender and pulse until blended well.
In a large bowl, toss Romaine, Tomatoes, Cucumber, Red onion, and black olives.
Pour Dressing over salad and Serve immediately.
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Goodness gracious... you and I must be on the same wavelength. The other day you made the lasagna cups that I was thinking about and we both seemed to make Greek salad this weekend. I made one today for a light lunch. I went to the Asian market and filled my fridge with new produce so it was a great way to use up a lot of it... too funny that we thought the same thing. :) I love your herb pot! I put seeds out on my deck in pots... but I'm thinking they didn't take. Okay... now what shall we cook next... send me a mental message. LOL! :) Have a great weekend! ~ Ramona
ReplyDeleteHmmm, maybe I'll have the recipe and make it for myself!
ReplyDeleteSadly, one hates raw tomatoes, cucumbers, and feta; and the other hates olives and any dressing that isn't ranch. Silly people!