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Greek Salad

    1 head iceburg lettuce
    1 head romaine lettuce
    1 lb. plum (roma) tomatoes
    6 oz. greek or black olives, sliced
    4 oz. radishes, sliced
    4 oz. feta cheese
    2 oz. anchovies (optional)

  Dressing:
    3 oz. olive oil
    3 oz. fresh lemon juice
    1 teaspoon dried oregano
    1 teaspoon black pepper
    1 teaspoon salt
    4 cloves garlic, minced

  Wash and cut lettuce into 1 1/2" pieces. Slice tomatoes in
 quarters. Combine lettuce, tomatoes, olives, and radishes in
 large bowl. Mix dressing ingredients together and then toss with
 vegetables. Pour out into a shallow serving bowl. Crumble feta
 cheese over all, and arrange anchovy fillets on top (if desired).