Bottom Of The Bowl Salad Greek Dressing Recipes

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BOTTOM-OF-THE-BOWL SALAD & GREEK DRESSING



Bottom-Of-The-Bowl Salad & Greek Dressing image

This is a great recipe to take to potlucks and picnics: veggies in the bottom of the bowl marinate while the greens on top stay fresh & crispy.

Provided by Debber

Categories     Salad Dressings

Time 1h20m

Yield 1 big bowl, 8-10 serving(s)

Number Of Ingredients 12

1/2 cup black olives, pitted
1/2 cup green olives, stuffed
1/2 cup radish, coins
1/2 cup carrot, coins
1/2 cup cucumber, peeled, quartered, sliced
1 -2 cup red cabbage, sliced
1/3 cup oil (see NOTE below)
1 1/2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon paprika
6 -8 cups lettuce (greens of your choice)

Steps:

  • In a large bowl with a lid, mix the bottom-of-the-bowl ingredients.
  • Pour dressing ingredients in a jar with a lid, shake vigorously to blend until sugar and salt dissolve. NOTE: Olive or canola oil works very well here.
  • Add the Top Layer of lettuce to the veggies in the bowl; drizzle dressing over this.
  • Put on the lid, go to the picnic or potluck, taking care not to up-end the bowl. :-).
  • This should marinate for at LEAST one hour; if marinating longer than a couple hours, pour the dressing over the veggies BEFORE adding the lettuce layer.
  • At serving time: toss the salad to mix the veggies and lettuce.
  • VARIATIONS: Other veggies can be used or replaced. Try sliced celery, water chestnuts, fresh green peas, canned or fresh mushroom slices, broccoli or cauliflower flowerettes, zucchini or crookneck chunks.
  • MAKE IT MAIN DISH: Add pepperoni slices (bite size pieces) or ham or bacon crumbles.

Nutrition Facts : Calories 103.3, Fat 10.1, SaturatedFat 1.5, Sodium 236.3, Carbohydrate 3.4, Fiber 1.2, Sugar 1.4, Protein 0.7

GREEK VILLAGE SALAD



Greek Village Salad image

I tried to recreate the best Greek Salad I've ever had.Serve with crusty bread to soak up the wonderful juice at the bottom of the salad bowls. If available please use fresh herbs.

Provided by Sageca

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

4 tomatoes, cut in wedges
1 slender green cucumber
1 green pepper
2 red peppers
1 red onion, sliced
1/2 cup kalamata olive
8 ounces feta cheese, sliced
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1 teaspoon parsley, chopped
3 garlic cloves, crushed
1/2 teaspoon salt
fresh ground black pepper

Steps:

  • Cut tomatoes into wedges.
  • Slice cucumber in 1/2 lenghtwise then in cut in chunks.
  • Wash, core and seed peppers. Cut in half then cut into thick strips.
  • Separate onion slices into rings.
  • Place prepared ingredients in a bowl; top with the olives.
  • Pour on dressing just before serving.Top with strips of Feta Cheese and sprinkle with oregano.
  • For dressing: Put ingredients a screw top jar, seal and shake well.
  • Shake again just before serving.
  • Serve in individual salad bowls.

Nutrition Facts : Calories 228.5, Fat 16.9, SaturatedFat 7.2, Cholesterol 35.7, Sodium 732.9, Carbohydrate 13.3, Fiber 3.2, Sugar 7.7, Protein 7.7

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