Vegetarian Greek Salad

John Ramos Bell
Plaza Bistro Cook

• Romaine Lettuce
  • NOTE:  This was demoed as a wedge salad, but I have modified it to be a ready to eat salad, as this is easier at the table.
• Cherry Tomatoes
• Cucumber (peeled or not)
• Red onion
• Celery
• Feta Cheese
• Kalamata Olives
• Dressing
  • Italian Seasoning (Mrs Dash)
  • 1 TBL Dijon Mustard
  • about 2 TBL Fresh Lemon
  • Whisk in 2 TBL EVOO
• Optional:  Thinly sliced garlic clove

Assemble

1. Grandpa’s Option:  Cut wedge into four pieces length wise, then cross cut into bite-sized pieces.
2. Drizzle dressing on the wedge (or the salad)
3. Add tomato, onion cucumber, parsley and celery over top and on the side
4. Add feta and Kalamata on top of salad

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