Thursday, August 27, 2009

Greek Salad

My husband, Scott, brought this recipe home from a work function years ago and it has been a favorite ever since. If I have a big event I am attending I will make a large bowl full and it is always a hit. I also make smaller individual sizes for us on a regular basis. I used to use the bagged salad but have since found that if I buy the "hearts of romaine" in a bag and rinse it and tear it up myself it is more economical and we like it better. It also lasts a long time in the fridge. I have tried many different brands of dressing and they all work well. Lately I have used Kraft because I found it on sale. This salad is simple and delicious!

Greek Salad

Ingredients:

Romaine Lettuce
Crumbled Feta Cheese
Tomatoes (diced)
Roasted Sunflower Seeds
Balsamic Vinaigrette Dressing

Directions:

Wash and dry lettuce. Tear into pieces. Sprinkle on feta cheese, sunflower seeds and diced tomatoes. When it is time to serve pour dressing over and toss.

*This recipe originally called for sliced olives, but we don't care for olives. If you like them I am sure they would be great in this salad!

5 comments:

Karey said...

I love this salad. I would definitely opt for the olives but that is because I love olives. Thanks for posting!

Tawnie said...

Yeah for posting this salad!!! I LOVE this salad.

Lisa said...

it looks so yummy! i have only recently developed a love for balsalmic vinegar so i know i would love this.

Maria said...

I think anything with feta has to be good. It looks wonderful!

Kristi said...

I also made this salad last night with Karey's orange chicken. My sunflower seeds were old and took away from the flavors. I can't wait to eat the left overs for lunch...minus my rancid sunflower seeds. :)