Ernie is Rachel's father, and although Greek Salad is actually Rachel's favorite, he loves it too. We've put recipes from almost all of our family members into this book, and we didn't want to ignore my father-in-law. Rachel's dad is a great cook and actually does much of the holiday cooking when we visit. He's best known for the Maple Syrup Eggs he's made for the whole family every Easter morning since Rachel was a kid! (We'll try tackling that one in the next book!)
Recipe courtesy of Low Carb and Lovin' It
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Greek Salad Dressing:

Directions

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.

Greek Salad 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.

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