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

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 6Lemon dill Vinaigrette:

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

contributed by Edit

Community content is available under CC-BY-SA unless otherwise noted.