Boston Food Blog | Recipe Journal and Boston Restaurant Reviews

Recipes

California Style Greek Salad

This version of a Greek salad is refreshing and full of veggies.

With a light dressing and feta cheese, which is naturally low in fat, this is a healthy and satisfying salad that could work as a full meal or a first course. It is easy to make, but is an impressive upgrade from the traditional Greek salad served at your local pizza place.

The Dressing

Ingredients:

• 1 Lemon
• 1 Teaspoon Red Wine Vinegar
• 1 Teaspoon Dijon Mustard
• 3 Tablespoons of Extra Virgin Olive Oil
• 1 Teaspoon Sugar
• 1 Small Clove of Garlic
• 1/4 Teaspoon Cumin
• 1 Pinch of White Pepper
• 1/2 Teaspoon of Salt

I often use a measuring cup to make salad dressing, not because I need to measure everything exactly, but because they are deep enough to not spill when you whisk vigorously and they pour well. Squeeze the juice of the lemon into the bottom of the measuring cup. Add the mustard and vinegar and whisk. As you continue whisking, stream in the olive oil. Crush the garlic into the dressing. Add the sugar, cumin, white pepper, and salt. Stir well.

The Salad

Ingredients:

• 1 Head of Crisp Romaine Lettuce
• 1/4 of a Red Onion
• 1 Tomato or a Handful of Grape or Cherry Tomatoes
• 1/2 of a Cucumber
• 1/4 Cup Feta Cheese
• 1 Handful of Pine nuts
• 1 Ripe Haas Avocado

First, place the pine nuts in a dry pan over high heat. Toast until golden brown. Watch carefully-they burn fast! Remove from the pan to cool.

Wash the lettuce and tear into bite size pieces. Put the lettuce in a large salad bowl. Peel and slice the red onion and cucumber and add to the bowl. Cut the avocado into bite size pieces and add to the bowl. Add the tomatoes, cheese, and pine nuts. Pour the dressing over the salad and toss well. Serve immediately.

Serves 4 as a lunch sized salad portion.

Variation: Place salad on top of a baked pizza crust. Fold and eat for a delicious two person dinner!

Tags: Add new tag