Levantine Vegetable Salad Food
LEVANTINE VEGETABLE SALAD
This is a "Greek-style" salad that is good for a buffet or family gathering. From a May 1982 issue of Bon Appetit in the "New Naturals" section. This salad uses recipe #371340 as part of it. For variation, you can use cubed avocado, cherry peppers or marinated baby eggplant.
Provided by Leslie in Texas
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine oil,lemon juice,vinegar and pepper in small bowl and whisk thoroughly; set vinaigrette aside.
- Arrange outer leaves of lettuce around edge of serving platter; tear remaining lettuce into small pieces and transfer to small bowl.
- Add half of viniagrette and toss lightly.
- Mound in center of platter.
- Arrange onion slices around and over lettuce.
- Arrange cucumber slices inside ring of onions.
- Repeat, making progressivly smaller rings with tomato slices, feta cheese cubes and green pepper strips.
- Place some Marinated Artichokes and Mushrooms over lettuce in center;arrange remaining artichokes and mushrooms around platter.
- Top center with Kalamata olives; arrange green olives around rim.
- Drizzle salad with remaining vinaigrette and sprinkle lightly with oregano.
- Serve immediately.
Nutrition Facts : Calories 262.6, Fat 22.8, SaturatedFat 6.6, Cholesterol 25.3, Sodium 581.9, Carbohydrate 10.9, Fiber 2.8, Sugar 4.8, Protein 6
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