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Cooking with Loretta Paganini: Greek Salad with Herb Vinaigrette

August 10, 2017 - Loretta Paganini
Greek Salad with Herb Vinaigrette (Serves 8) A classic Greek salad tossed in herb vinaigrette becomes absolutely amazing and delicious. Serve it with your favorite meal for a special night of eating at home.

Chef Tip: Choose only Feta cheese made with sheep’s milk. Choose imported feta that is not crumbled.

6 cups baby spinach 2 cups Romaine lettuce 1 English cucumber, sliced 1 red onion, sliced 1 green pepper, core and sliced 4 ripe tomatoes, cut into wedges 1/4 cup Kalamata olives, pitted 1/4 cup Greek Feta cheese

Wash and dry salad greens. In a large bowl toss greens with tomatoes, cucumber slices, onion, pepper, olives and feta cheese. Serve with a drizzle of dressing on each plate.

Herb Vinaigrette

1 teaspoon dijon mustard 2 tablespoons honey 1 lemon (juice and zest) Dash Worcestershire sauce 2 tablespoons red wine vinegar 1/2 teaspoon oregano, chopped 1 teaspoon tarragon, chopped 1 teaspoon parsley, chopped 1/2 teaspoon garlic, minced 1/4 teaspoon sea salt 1/4 teaspoon ground pepper 1/4 cup extra-virgin olive oil

In a small mixing bowl whisk together mustard, honey, lemon juice, vinegar, Worcestershire sauce, oregano, tarragon, parsley, garlic, salt and pepper. Continue whisking and slowly pour in olive oil until it forms an emulsion.

Loretta Paganini is the author of "My Sanibel Kitchen."


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