Greek Salad

To finish off the birthday dinner we had Greek Salad as well. Usually when I make this salad it has chicken, sauteed in Greek seasoning, on top to make it more of a meal. We had a little chicken leftover, that we couldn't fit on the pizza, so we threw that on top. The salad is a little different from the way I usually fix it- check out this LINK , to see the other way we eat this salad and the greek seasoning I use. There are no tomatoes in the picture, but we added them on the side, because some members of my family think tomatoes are poisonous-(it is an adult). I love serving this in a trifle bowl, because then you can see all the pretty colors and it just looks lovely on the table.


Greek Salad with Vinaigrette by Mary Ann
3 oz baby spinach
1 head romaine lettuce, rinsed and chopped
1 cucumber, peeled, seeded, and chopped
1/2 large green pepper, chopped
1 small yellow pepper, chopped
1 small orange pepper, chopped
1- 15 oz can garbanzo beans, drained and rinsed
1-14 or 15 oz can artichoke hearts, drained and chopped
2 oz block feta cheese, crumbled
2 tomatoes, chopped

Combine all salad ingredients in a large bowl. Drizzle Greek Vinaigrette over top and toss; or let everyone dress their own salad.

Greek Vinaigrette* or Athenos Brand Greek Dressing with Feta Cheese
4 Tbls fresh lemon juice
4 Tbls red wine vinegar
1 tsp salt
1/4 tsp pepper
1 tsp dried oregano
1/4 tsp garlic powder
1/3 to 1/2 cup olive oil
1/4 cup crumbled feta cheese

*Combine lemon juice and next 5 ingredients in a blender. Start blending and slowly pour in olive oil. Turn off blender and stir in feta cheese. Store in the fridge.