Greek Salad with Lemon Dill Vinaigrette

Greek Salad with Lemon Dill Vinaigrette

1 medium head lettuce, cut up, about 4 cups 4 medium tomatoes, thinly sliced 1 large cucumber, peeled and cut into thin slices. If you have a few seconds, run a fork down the peeled cucumber and then, when it is sliced, it will look faintly scalloped. 1/4 cup pitted olive slices 4 oz. feta cheese, crumbled 3 green onions, finely chopped 2 T. chopped parsley Salt and pepper to taste 2 anchovies, mashed, optional Toss together all the ingredients in a large bowl and refrigerate. Just before serving, pour Lemon Dill Vinaigrette over the salad and toss until evenly coated. Serves 6 Lemon Dill Vinaigrette: 1/4 cup lemon juice 1 T. wine vinegar 1 T. water 3/4 cup oil 1/2 t. dill weed 1 clove garlic, minced or put through a press 2 T. grated Parmesan cheese 1 T. minced parsley Salt and pepper to taste

Place all the ingredients in a jar with a tight fitting lid and shake vigorously. Refrigerate dressing until serving time. Makes about 1 cup dressing. Note: Salad can be cut up earlier in the day. Dressing can be prepared 1 day ahead and store in the refrigerator. Source: With Love from Darling's Kitchen

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