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!)
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:
Yield:8 servings
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.
Tools You May Need
Recipe courtesy George Stella, George Stella's Livin' Low Carb: Family Recipes Stella-Style, Simon and Schuster, 2005
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.