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.
Mix all ingredients together in large bowl. Let stand in fridge for 30 minutes to slightly set. Form patties grill over low to med low heat to keep from burning. Cook well done. Serve with mayo mixture, lettuce, and tomato. Enjoy!
For the vinaigrette: In a small bowl, whisk all ingredients together. Season with salt and pepper to taste.
For the Greek Salad Skewers: On a coctail pick, skewer first a tomato, followed by a piece of cucumber, feta, red onion, green pepper and olive. Repeat until you have done all the cocktail picks. Arrange skewers on a serving platter and spoon vinaigrette over.
whisk together the first 7 VINAIGRETTE ingredients. Continue whisking while adding
Toss lettuce and basil leaves together in salad bowl.
Mound gently.
Arrange remaining ingredients attractively on lettuce with anchovies crossed on top.
(Can be prepared to this point several hours in advance, wrapped airtight and refrigerated.) Garnish with basil leaves.
Serve vinaigrette on the side.
Makes 2 main course servings.
teaspoon of all-purpose Greek seasoning and hot sauce. Soak
et aside.
Toast quinoa (recipe noted in intro) and cook
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
Preheat grill or grill pan. Coat pan with cooking spray. Brush eggplant, tomatoes and red onion with vinaigrette. Grill vegetables for 3 mins, turning once. Let cool.
Spread each pita with 2 tbsp tzatziki then fill with vegetables. Wrap in plastic wrap until ready to serve with additional tzatziki.
Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.
When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.
Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
ork. Slowly whisk in the Greek dressing until well combined. Pour
rizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds
owl; add 1/2 cup Greek Vinaigrette Dressing and blend.
Place
Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
To Make The Greek Salad: Chop lettuce. Using a
*NOTE: See Recipe #11040 for roasting directions. Omit
4 cups.
*NOTE: The recipe for the caramelized nuts will
br>Meanwhile, to make the Greek salad: Place the red wine