Baked Greek Salad Food

BAKED GREEK SALAD

Steps:

• Roasted Greek Salad with Lemon Dressing
• Preheat oven to 475 and line a baking sheet with parchment paper.
• Prep all vegetables as written above in ingredient list.
• Add chopped red and orange peppers, diced tomatoes and cubed goat cheese and mix together.
• In a small bowl, combine olive oil, oregano, garlic powder and salt and mix well.
• Drizzle half of the oil mixture onto the vegetables on the baking sheet and use hands to combine.
• Slice a lemon in half and place onto the baking sheet with inside facing up.
• Roast Greek vegetables for 17-20 minutes.
• Remove sheet pan from oven.
• Carefully squeeze lemon (it is hot) into oil mixture and whisk the lemon and olive oil dressing together.
• Add raw quartered cucumbers, drained and pitted Kalamata olives and raw sliced red onion and drizzle entire pan with remaining oil and gently toss with a spatula to combine.
• Serve Greek Salad warm or room temperature.

GOOD FOR YOU GREEK SALAD

Steps:

• In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

BAKED GREEK CHICKEN SALAD

Steps:

• Place chicken breasts in a baking dish.
• Sprinkle with spice mixture, recipe #425441.
• Mix together lemon juice and melted butter; pour over chicken.
• Bake at 350 degrees Fahrenheit for 1 hour, basting, until done, depending on size of your chicken.
• Slice chicken into strips.
• Toss lettuce, tomato, cucumber, onion, feta cheese, black olives, and fresh spinach. Cover with the cooked chicken strips.
• Mix lemon juice and oil and pour over salad unless you use the creamy Greek dressing.
• If you need a salad dressing other than the lemon and oil one here, you can try recipe #59898 from Evelyn of Athens.