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


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


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!


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. :)