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

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