Mixed Greens Greek Salad

With Creamy Feta Dressing

 

 

2
cups melclum salad greens
1
large ripe tomato, cut into thin wedges
1/2
meduim red onion, cut into thin slivers
1/2
medium green bell pepper, cored, seeded and cut into thin slivers
1/3
cup Greek Kalamata olives
Creamy Feta Dressing

 

 

Place the salad greens in a large serving bowl.  Sprinkle the tomato, red onion, bell pepper, and olives over the greens.  Cover with damp paper towels and chill before serving.

 

To serve, remove the bowl from the refrigerator and drizzle the greens with the desired amount of Creamy Feta Dressing.  Toss. 

 

Serves 4.

 

Creamy Feta Dressing

 

1/3
cup extra virgin olive oil
3
tablespoons lemon juice
2
cloves garlic, minced
2
teaspoons dried oregano
1/3
cup crumbled feta cheese
Salt and freshly ground black pepper

 

 

Pour the olive oil and lemon juice into a blender or a food processor bowl.  Add the garlic, oregano, feta cheese, and salt and pepper to taste.  Blend them until smooth.  Adjust the seasonings to taste.  Pour the dressing into a jar with a tight-fitting lid and refrigerate it until ready to use.  Bring the dressing to room temperature and shake the jar well before using the dressing on a salad.