For the Creamy Greek Dressing: Stir together yogurt, sour cream,
Cut salad according to size needed.
Crumble Feta cheese and layer on top.
Add Greek dressing (found at Kroger).
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine turkey, bread crumbs, spinach, Greek dressing, feta cheese, onion, egg, salt, and black pepper together in a bowl; form into patties.
Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
nd add to my favorite dressing recipe alog with some of the
nd cinnamon sticks.
This recipe makes quite a lot of
br>Sprinkle with spice mixture, recipe #425441.
Mix together lemon
In a large salad bowl, toss together the torn mixed greens, tomato, cucumber, onion, olives, Feta cheese and radishes.
Cover; chill until serving time, up to 2 hours.
Just before serving, shake Greek vinaigrette to mix.
Pour dressing over salad; toss gently to coat.
If desired, sprinkle with fresh oregano and chive blossoms.
Brown beef in skillet with onion.
Stir in 1/4 cup of the Greek dressing, rice, parsley and salt.
With shiny surface of leaf down, place 1 tablespoon of the meat mixture in center of each leaf.
Fold edges of leaf toward center and roll up.
Place in large skillet.
Pour remaining 3/4 cup dressing over stuffed leaves and simmer over low heat until liquid is absorbed, about 5 minutes.
Cover and chill.
Makes 20 servings.
Arrange all vegetables, prepared as listed, on a serving platter.
Top with Greek feta slices.
Sprinkle liberally with Greek oregano.
Serve EVOO on the side for those who enjoy a drizzle of it.
Eat and enjoy!
Break lettuce into a large bowl.
Add tomatoes, cucumbers, radishes, onions, green pepper, parsley and olives.
Toss lightly. Add Feta cheese; sprinkle with Oil-Vinegar Dressing.
Toss lightly again.
Makes 6 servings.
ble to get real thick Greek yoghurt.).
Mix yoghurt w
For the dressing: Mix the first eleven ingredients
Combine dressing and mint. Add remaining ingredients and toss to combine. Season.
To make the dressing; in a bowl whisk all dressing ingredients together until
Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.
n the Greek dressing until well combined. Pour the Greek-avocado dressing into the
Lightly brown pita bread in frypan; no oil needed (the natural oils come out).
Layer pita with veggies.
Top with cheese and dressing.
Fold in half and eat.
Makes 1 sandwich.
Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
Divide croutons among 5 small resealable plastic bags.
dollop of Preserved Lemon Dressing on a plate and place
p, then add in the greek dressing. I say '4 tbsp' above