Ernie's Greek Salad

Recipe courtesy George Stella, George Stella's Livin' Low Carb: Family Recipes Stella-Style, Simon and Schuster, 2005

Show: Low Carb and Lovin' ItEpisode: A Day in the Life

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 21 Reviews
Total Time:
15 min
Prep
15 min
Yield:
4 servings
Level:
Easy
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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!)

Ingredients

  • 8 cups salad mix
  • 1 cup sliced cucumber
  • 1/2 cup thinly sliced red onion
  • 8 ounces feta cheese, coarsely crumbled
  • 2 plum tomatoes, cored and quartered
  • 4 ounces kalamata olives (about a heaping cup) (may use any Greek or Italian marinated olives)
  • 8 pepperoncini, plus more to taste
  • Greek Salad Dressing, recipe follows

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:

1/4 cup red wine vinegar

1/8 cup white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon fine salt, plus more as needed

1/2 teaspoon fresh ground black pepper

1/4 teaspoon crushed red pepper or dash of cayenne, optional

1 small clove garlic

1/3 cup extra-virgin olive oil

1/2 cup canola oil

1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano or Italian seasoning

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..

Yield: 8 servings

Nutritional Analysis per Serving:

Calories: 205.50

Total Fat: 23

Saturated Fat: 2

Carbohydrates: 0.14

Fiber: 0.01

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Newest Ratings and Reviews

Read all 21 reviews

  • on August 21, 2011

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    This salad dressing is The Bomb! ...add feta

    people found this review Helpful.
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  • on July 12, 2011

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    I made this for dinner last night since it was so hot and muggy here. This was delicious! I added grilled chicken breast on top to make it a meal. I made everything exactly as the recipe called for and we loved it. The dressing was easy and delicious, there were no weird ingredients that I had to go on a wild goose chase for, and I had most of them in the house already. I will definitely make this again!

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  • on July 01, 2011

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    Oh my goodness!!! This recipe for the dressing (and salad was so delicious. My husband and I always drive into the city once a month to get this greek salad that I love. My husband was so impressed with how well it turned out. I definitely recommend it because not only was it so good...it was so simple!

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
425
 
Fat
39 grams
 
Saturated Fat
11 grams
 
Carbohydrates
10 grams
 
Fiber
3 grams
 

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