Ernie's Greek Salad

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