Tonja Lee Williams Greek Salad Food

ERNIE'S GREEK SALAD

Steps:

• Arrange the salad mix among 4 bowls, piling it high. Top each with the cucumber, red onion, and cheese. Scatter the tomatoes, olives, and pepperoncini over each salad. Drizzle each salad with 2 tablespoons of Greek dressing.
• In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing. Repeat with the canola oil.
• Transfer the dressing to a glass storage container and mix in the oregano. Taste the dressing and season with salt, if necessary. The dressing will keep for 2 weeks, covered in the refrigerator.

GREEK SALAD

Steps:

• Arrange the first nine items decoratively on a large platter. Whisk together the oregano, the vinegar and salt and pepper, to taste. Add the oil in a stream, whisking. Drizzle the dressing over the platter.

GREEK SALAD

Steps:

• Combine all of the ingredients, except for vinaigrette. Toss the salad with the vinaigrette at last moment.
• Combine all ingredients.

GREEK SALAD

Steps:

• Remove the outer leaves of the romaine, reserve for the salad mix. Save the hearts to put the completed salad in. Shred the outer leaves of the lettuce, and add to a mixing bowl with 1/2 the cheese and all of the remaining ingredients. Season with salt and pepper.
• Arrange the lettuce hearts on a serving platter. Fill the leaves with some of the salad, and put the rest of the salad in the center of the serving tray.