True North Living: 18/2 Shorewood 18/2 - Page 11

t ossed Greek Salad with Greek Vinaigrette Greek Salad Ingredients romaine lettuce, chopped red onion, thinly sliced Kalamata olives, pitted and sliced pepperoncinis, sliced tomatoes, seeded chopped cucumber, sliced feta cheese, crumbled DIRECTIONS 1. In a large salad bowl, combine the Romaine, onion, olives, peppers, tomatoes, cucumber and cheese. 2. Prepare dressing, drizzle over top, toss, and serve. Greek Vinaigrette Ingredients 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 1 tsp. Dijon mustard 1 tsp. garlic powder 1 tsp. dried oregano 1 tsp. dried basil 3/4 tsp. onion powder salt and freshly ground black pepper, to taste (about 1/4 tsp. each) DIRECTIONS 1. Pour vinegar and mustard into a food processor. Turn on low and slowly add the olive oil to emulsify. Add the garlic powder, oregano, basil, onion powder and salt and pepper. Pulse a few more times to incorporate. (Can be done by hand in a large bowl, adding the olive oil slowly while whisking vigorously to emulsify.) 2. Drizzle over salad and serve. Keeps well at room temperature. Serves 6. 1451 Spruce Street, Florence, OR 97439 | 11