Recipe by Lauren Brown
"My new favorite salad, thrown together by me and my sister, Beth."
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roma (plum) tomatoes, chopped
1 (5 ounce) jar
pitted kalamata olives
1 (4 ounce) package
feta cheese, crumbled
red onion, halved and thinly sliced
1/2 (10 ounce) package
1/2 (10 ounce) package
romaine lettuce leaves
1 1/2 cups
red wine vinegar
We loved this delicious salad. I think the author meant 1/2 cup red wine vinegar as this amount was perfect. All the flavors blended very well. Next time I will add some fresh parsley. Will definitely make again!
Way too much vinegar. A dressing should kiss the salad, it shouldn't drown it. The flavors of the vegetables should still come through, not the flavor of vinegar. Try with fresh olives instead of bottled. That makes a huge difference in taste, also.
I decreased the vinegar by 1/3, but it was still quite acidic. the taste is great though, just that my stomach was protesting all night because of the amount of vinegar in it.
Recieved RAVE reviews at the party it was served at......I actually witnessed a carnivore male neighbor back for thirds on this one...lol. Very tasty, Thanks!!
I agree with everyone else's 1/2 cup red wine vinegar alteration, surely a typo on the authors part.
Awesome recipe....tastes just like a greek salad I order from a local restaurant, love it.
I was craving Greek food, so when I found this recipe, it sounded great! Not only did it hit the stop, it did 3 times!We had enough for pita and flat bread wraps, leftovers, and I even made more a few days later it was so good!
I brought this to a party and it was a big hit - with such a big salad, there was none to bring home! I did alter the dressing a bit by adding a dash more lemon juice and a little over a tsp of salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Veggie Salad II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 161
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