Potato Salad With Relish Vinaigrette Recipes

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HERB-VINAIGRETTE POTATO SALAD



Herb-Vinaigrette Potato Salad image

This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 12

3 pounds small red potatoes, quartered
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 cups sliced radishes
6 green onions, sliced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
VINAIGRETTE:
3/4 cup olive oil
1/4 cup champagne vinegar or white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

Nutrition Facts : Calories 213 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

NEW POTATO SALAD WITH SHALLOTS, PARSLEY & VINAIGRETTE



New potato salad with shallots, parsley & vinaigrette image

Get creative with the classic potato salad - this one has a lovely fresh tang

Provided by Jamie Oliver

Categories     Sides     Vegetables     Potato

Time 30m

Yield 8

Number Of Ingredients 6

1 kg new potatoes, scrubbed
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
3 small shallots, very finely chopped
1 handful fresh flat-leaf parsley, roughly chopped

Steps:

  • Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
  • Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
  • Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

Nutrition Facts : Calories 170 calories, Fat 9.4 g fat, SaturatedFat 1.4 g saturated fat, Protein 2.3 g protein, Carbohydrate 20.4 g carbohydrate, Sugar 1.9 g sugar, Sodium 0.45 g salt, Fiber 1.4 g fibre

POTATO SALAD WITH DIJON VINAIGRETTE



Potato Salad With Dijon Vinaigrette image

There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

Provided by William Norwich

Categories     casseroles, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

3 pounds red new potatoes
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
6 scallions, chopped
1/2 cup chopped parsley
1/4 cup chopped dill
Salt and pepper

Steps:

  • Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
  • Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
  • Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED POTATO SALAD WITH VINAIGRETTE



Roasted Potato Salad with Vinaigrette image

I got this recipe from my mother-in-law, it's fabulous!! Very hearty alternative to a mayo-based salad. Don't forget to top with Asiago or Parmesan cheese to serve!

Provided by Michaels

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

2 pounds cubed red potatoes
10 tablespoons vegetable oil
2 teaspoons paprika
1 tablespoon dried dill weed
2 tablespoons vegetable oil
1 banana pepper, sliced into 1/4 inch rings
1 red bell pepper, thinly sliced
2 large stalks celery, sliced 1/4 inch wide
1 small red onion, thinly sliced
¼ cup red wine vinegar
½ cup olive oil
½ teaspoon kosher salt

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Toss the potatoes with 10 tablespoons of vegetable oil; sprinkle with paprika and dill. Toss until the potatoes are evenly coated with the spices and spread onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
  • While the potatoes are roasting, heat the 2 tablespoons of vegetable oil in a large skillet over medium heat. Stir in the banana pepper, bell pepper, celery, and onion; cook and stir until the vegetables have softened, about 10 minutes. Toss the pepper mixture with the roasted potatoes in a bowl. Refrigerate until cold, about 1 hour.
  • While the potatoes are cooling, whisk together the red wine vinegar, olive oil, and kosher salt. Toss the potatoes with the salad dressing just before serving.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 21.6 g, Fat 34.3 g, Fiber 3.1 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 142.6 mg, Sugar 2.5 g

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

IRISH POTATO SALAD



Irish Potato Salad image

By combining potatoes, corned beef and cabbage, this hearty salad is a perfect dish for St. Patrick's Day. Everyone in my family favors the one-of-a-kind flavor.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

3 large potatoes
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon mustard seed
1/2 teaspoon celery seed
3/4 teaspoon salt, divided
3 cups cubed cooked corned beef
3 cups chopped cabbage
1/2 cup chopped radishes, optional
3/4 cup mayonnaise
1/3 cup dill pickle relish
1/4 cup sliced green onions
4 teaspoons milk
3/4 teaspoon Dijon mustard, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes., Transfer to a large bowl., In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill. , Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.

Nutrition Facts :

YUKON GOLD POTATO SALAD WITH CHERRY PEPPERS AND SWEET RELISH VINAIGRETTE



Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

6 medium Yukon gold potatoes, skin on, cut into 1/2-inch dice
Kosher salt and freshly cracked black pepper
1/2 cup fresh parsley, chopped
1/4 cup finely diced red onions
1/4 cup pickled cherry peppers, roughly chopped
1 tablespoon sliced chives
1/4 cup red wine vinegar
2 tablespoons sweet relish
2 tablespoons capers, chopped
1 teaspoon whole-grain mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper

Steps:

  • For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water. Season the water liberally with kosher salt. Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes. Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette.
  • For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard. Slowly whisk in the olive oil to emulsify. Season with salt and pepper.
  • Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat, adding additional salt and pepper to taste. Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving.

NEW POTATO SALAD WITH RED-WINE VINAIGRETTE



New Potato Salad with Red-Wine Vinaigrette image

No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 9

3 pounds unpeeled whole mixed new potatoes
Kosher salt and freshly ground pepper
2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice, plus 1/2 teaspoon grated lemon zest
3/4 cup extra-virgin olive oil
1/2 cup finely chopped sweet onion
1/2 cup roughly chopped fresh parsley leaves
1/2 cup roughly chopped celery leaves
1 tablespoon chopped fresh oregano

Steps:

  • In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes.
  • Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

BAKED POTATO SALAD WITH VIDALIA ONION VINAIGRETTE



Baked Potato Salad with Vidalia Onion Vinaigrette image

Provided by Andrea Meyers

Categories     Salad

Time 1h

Number Of Ingredients 9

3 pounds small potatoes (scrubbed clean)
1 large Vidalia onion (peeled and cut into 8 wedges)
1/4 cup apple cider vinegar
1/4 cup honey
1 tablespoon Dijon mustard (gluten-free brand)
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
3 ounces extra virgin olive oil
3 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 425° F/220° C. Arrange the potatoes on the roasting pan and bake until tender when pierced with a fork, about 25 to 30 minutes.
  • While the potatoes bake, put the Vidalia onion wedges in the food processor and process until the onion is minced and juicy, about 15 to 20 seconds. Add the apple cider vinegar, honey, Dijon mustard, sea salt, and pepper. Process until all the ingredients are thoroughly mixed together, about 10 seconds. While running the processor, drizzle in the olive oil until it is fully suspended, about 5 to 8 seconds. Pour into a pint jar.
  • Remove the potatoes from the oven and allow to cool in the pan until they are warm but not burning your fingers, about 5 to 10 minutes. Quarter the potatoes and put the pieces in a serving bowl. Toss about 1/2 cup (120 ml) of the vinaigrette with the potatoes, adding more vinaigrette to taste. Toss in the parsley and serve. The remaining vinaigrette can be used for other salads and will keep in the refrigerator up to two weeks.

Nutrition Facts : Calories 274 kcal, Carbohydrate 42 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 182 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

POTATO SALAD



Potato Salad image

Our favorite Potato Salad with Yukon gold potatoes, celery, pickles, hard-boiled eggs, sweet onion, and the best creamy dressing with fresh chives.

Provided by Chelsea Lords

Categories     Salad

Time 2h5m

Number Of Ingredients 14

3 pounds baby Yukon gold potatoes ((See Note 1))
Fine sea salt and freshly cracked pepper
1 tablespoon apple cider vinegar, (divided)
3/4 cup + 2 tablespoons regular mayonnaise ((we like Best Foods/Hellman's))
1/3 cup sour cream
1/2 cup sweet pickle relish
1 tablespoon yellow mustard (not Dijon mustard)
1 and 1/2 teaspoons celery seed
1/4 teaspoon paprika
2 stalks celery, (finely diced (~1 cup; 117g))
4 hard-boiled eggs, (coarsely chopped)
1/2 cup bread and butter pickles, (finely diced)
1/4 cup sweet onion, (finely diced)
Optional: 1-2 tablespoons fresh chives or freshly chopped parsley, additional paprika

Steps:

  • COOK POTATOES: Wash potatoes (no need to chop yet!). Add potatoes to a large pot, cover with 1 and 1/2 inches of cold water, and bring to a boil. Once boiling, salt the water (add 1 teaspoon salt for every 4 cups of water.) Then reduce the heat to medium-low so potatoes are simmering (potatoes will cook at the same speed). Simmer for 12-17 minutes or until easily pierced with a fork (about 13-14 minutes for me).
  • FINISHING POTATOES: Meanwhile, set up an ice bath. Add cold water to a large bowl filled with ice. Drain the potatoes and immediately add them to the ice bath. Once cooled, drain thoroughly and transfer to a cutting board. Chop the potatoes into bite-sized (1-inch) chunks and add to a large bowl. Drizzle 1/2 tablespoon of the apple cider vinegar over potatoes and add a pinch of salt. Toss and set aside.
  • DRESSING: In a medium-sized bowl, add the remaining 1/2 tablespoon apple cider vinegar, mayo, sour cream, pickle relish, yellow mustard, celery seed, paprika, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk until smooth and combined.
  • ASSEMBLY: Coarsely chop the hard-boiled eggs (See Note 2), finely chop the celery, the pickles, and the sweet onion. Add to the large bowl with the potatoes. Pour the dressing over everything and gently stir to combine. Cover tightly and refrigerate for at least 1 hour and up to 8 hours before eating. Garnish with fresh chives or parsley if desired.

Nutrition Facts : Calories 393 kcal, Carbohydrate 38 g, Protein 7 g, Fat 24 g, Sodium 446 mg, Fiber 4 g, Sugar 10 g, SaturatedFat 5 g, TransFat 0.05 g, Cholesterol 110 mg, UnsaturatedFat 18 g, ServingSize 1 serving

POTATO SALAD WITH DILL PICKLE RELISH



Potato Salad With Dill Pickle Relish image

Our delicious potato salad recipe gets lots of flavor from dill relish, mustard, mayonnaise, and chopped hard-cooked eggs.

Provided by Diana Rattray

Categories     Side Dish     Dinner     Lunch

Time 40m

Yield 6

Number Of Ingredients 10

2 1/2 pounds round white potatoes (or Yukon gold; peeled and cut into 1/2-inch to 1-inch pieces)
1 teaspoon salt (plus more to taste)
5 large hard-boiled eggs (chopped)
3 green onions (scallions; thinly sliced)
2 ribs celery (diced)
2 tablespoons dill relish (heaping)
1 tablespoon prepared mustard (heaping)
1 to 1 1/2 cups mayonnaise (to moisten as desired)
1/4 teaspoon celery seeds
Freshly ground pepper (to taste)

Steps:

  • Gather the ingredients.
  • Put the potatoes in a large saucepan; cover with cold water and add 1 teaspoon of salt. Bring to a boil. Cover the pan, reduce the heat, and simmer until potatoes are tender-about 12 to 15 minutes. Drain and let the potatoes cool.
  • In a large bowl, combine the potatoes, eggs, green onions, celery, relish, mustard, and 1 cup of mayonnaise. Stir gently to combine. Stir in more mayonnaise, as needed, along with the celery seeds and salt and pepper, to taste.
  • Cover the salad and chill it until serving time.
  • Enjoy!

Nutrition Facts : Calories 628 kcal, Carbohydrate 44 g, Cholesterol 179 mg, Fiber 5 g, Protein 11 g, SaturatedFat 8 g, Sodium 854 mg, Sugar 5 g, Fat 46 g, ServingSize 6 servings, UnsaturatedFat 0 g

POTATO SALAD WITH RELISH VINAIGRETTE



Potato Salad with Relish Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

6 medium Yukon Gold potatoes, skin on, cut into 1/2-inch pieces
Kosher salt
1/2 cup fresh parsley, chopped
1/2 small red onion, finely diced
1/4 cup pickled cherry peppers, roughly chopped
1 tablespoon chopped fresh chives
Freshly cracked pepper
1/4 cup red wine vinegar
2 tablespoons sweet pickle relish
2 tablespoons capers, chopped
1 teaspoon whole-grain mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked pepper

Steps:

  • Make the potato salad: Put the potatoes in a large pot and cover with cold water by 2 inches; season liberally with salt. Bring to a simmer over medium-low heat and cook until fork-tender, 15 to 20 minutes. Drain the potatoes in a colander, then cover with foil to keep warm until tossed with the vinaigrette.
  • Make the vinaigrette: In a large bowl, whisk the vinegar, relish, capers and mustard. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
  • Add the potatoes, parsley, red onion, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat and season with salt and pepper to taste.

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2014-08-18 Combine the Potato Salad Dressing ingredients and mix well. Heat 1 tsp oil in non stick pan over high heat. Sauté bacon until crisp, remove from pan …
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  • Heat 1 tsp oil in non stick pan over high heat. Sauté bacon until crisp, remove from pan and place on paper towel to absorb excess oil.
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  • Place potatoes in a sauce pan. Add cold water so water extends at least 1" above potatoes. Heat on medium high heat until boiling. Continue to boil for 10-15 minutes or until potatoes are done. You can check this by gently pressing a fork into the potato, or simply taste testing it!
  • I usually let my potatoes set for about 10 minutes in the sink and then do another cold water rinse. Drain well.
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FRENCH POTATO SALAD (WITH VINAIGRETTE!) • ONE LOVELY LIFE
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2020-06-24 FOR THE POTATO SALAD: Place diced potatoes into a pot. Pour water over the potatoes, until the water is 1″ above the potatoes. Add 1/2 tsp. …
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POTATO SALAD WITH RELISH VINAIGRETTE RECIPE | GEOFFREY ...
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2018-05-29 Potato Salad with Relish Vinaigrette Recipe | Geoffrey Zakarian | Food Network. Date Added: 5/29/2018 Source: www.foodnetwork.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter …
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THE BEST POTATO SALAD RECIPE (EASY & CREAMY!) - RACHEL COOKS®
2020-06-26 Put potatoes in large saucepan, add water to cover, and add 1 teaspoon salt. Over high heat, bring to boil. Turn heat down to medium low, cover pan, and boil potatoes 10-12 …
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  • Cut potatoes in halves or quarters so they are evenly sized. Put potatoes in large saucepan, add water to cover, and add 1 teaspoon salt. Over high heat, bring to boil. Turn heat down to medium low, cover pan, and boil potatoes 10-12 minutes, or until just tender but still firm.


POTATO SALAD RECIPES - VIRGINIA WILLIS
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From virginiawillis.com
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Estimated Reading Time 6 mins
Category Salad, Side Dish
Total Time 20 mins
  • o cook the potatoes, place them in a large pot of cold, salted water. Bring to a boil over high heat, then decrease the heat to medium-low. Simmer until the potatoes are tender, 10 to 15 minutes. Drain well in a colander. While still warm, transfer the potatoes to a rimmed baking sheet and drizzle with the vinegar. Set aside to cool to room temperature.
  • To make the dressing, combine the mayonnaise, sour cream, yogurt, and mustard in a large bowl. Season with salt and pepper.
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  • Peel the skin off the potatoes and cut them into ¾-inch cubes. Immediately place them in a large saucepan. Add enough cold water to cover them by 1-inch.
  • Bring the water to a boil over high heat. Once it starts to bubble, add 1 tablespoon salt and stir to dissolve. Reduce to a simmer over medium heat, adjusting as needed. Stir occasionally and cook until the potatoes are fork-tender but not falling apart, about 8 to 10 minutes.
  • Drain the potatoes in a colander and transfer them back to the warm pot. Add the vinegar and use a rubber spatula to combine. Let it sit and marinate for 20 minutes. The potatoes will still be warm.
  • In a large bowl, gently stir together the potatoes, mayonnaise, celery, relish, onion, parsley, mustard, ¾ teaspoon salt, black pepper, onion powder, and chopped eggs. Season with salt and pepper to taste.


ROASTED POTATO SALAD WITH CREAMY DIJON VINAIGRETTE RECIPE ...
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  • Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
  • Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
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  • Add potatoes to a large pot and fill with water until the potatoes are 1-2" below the water level and bring to a boil on high heat.
  • Reduce heat to medium-high and cook potatoes for 6-8 minutes until they're easily pierced by a fork but still firm.
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POTATO SALAD WITH RELISH VINAIGRETTE
Make the potato salad: Put the potatoes in a large pot and cover with cold water by 2 inches; season liberally with salt. Bring to a simmer over medium-low heat and cook until fork-tender, 15 to 20 minutes. Drain the potatoes in a colander, then cover with foil to keep warm until tossed with the vinaigrette.
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From tfrecipes.com


SALAD RECIPES WITH LEMON VINAIGRETTE - ALL INFORMATION ...
Lemon Vinaigrette Dressing Recipe - Food.com hot www.food.com. Lemon Vinaigrette Dressing. (9) Recipe by Stacky5. This vibrant dressing requires extra-virgin olive oil, freshly squeezed lemon juice, and fresh oregano. Toss it with baby greens for a cooling side dish salad.Or, use torn romaine lettuce and add tomato chunks, chopped cucumber, crumbled feta …
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