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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Winter Salads

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Total:: 20 min
Prep:: 20 min

Yield:: 2 servings

Level:: Easy

Ingredients

1/2 head romaine lettuce, (about 3 cups) torn into bite sized pieces
1 ripe tomato, cut into 8ths
1 yellow bell pepper, cut into thin rings
1/4 red onion, finely sliced
1/4 cup finely chopped celery
1/2 cup crumbled chilled feta cheese
6 kalamata olives, pitted and cut into slivers
1 tablespoon drained rinsed capers
Chopped fresh oregano
Salt and freshly ground black pepper
1/4 cup Mustard Vinaigrette, recipe follows

Mustard Vinaigrette:

2 tablespoons red wine vinegar
4 tablespoons olive oil
1 tablespoon mustard
Salt and pepper

Directions

Combine all of the ingredients, except for vinaigrette. Toss the salad with the vinaigrette at last moment.

Mustard Vinaigrette:

Combine all ingredients.

My Private Notes

Name: Greek Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Cuisine: european
Ingredients: 1/2 head romaine lettuce, (about 3 cups) torn into bite sized pieces; 1 ripe tomato, cut into 8ths; 1 yellow bell pepper, cut into thin rings; 1/4 red onion, finely sliced; 1/4 cup finely chopped celery; 1/2 cup crumbled chilled feta cheese; 6 kalamata olives, pitted and cut into slivers; 1 tablespoon drained rinsed capers; Chopped fresh oregano; Salt and freshly ground black pepper; 1/4 cup Mustard Vinaigrette, recipe follows; 2 tablespoons red wine vinegar; 4 tablespoons olive oil; 1 tablespoon mustard; Salt and pepper