This hearty salad is a welcome addition to buffet and appetizer tables.
To make a lighter salad, add more romaine or other lettuce.
Place all salad ingredients, except anchovies, in a bowl. Pour dressing
over salad and toss. Garnish with anchovy filets.
NOTE: For milder and less salty anchovies, soak in milk several hours
or overnight. Keep refrigerated until ready to serve.
Makes 6 servings
Category
GREEK SALAD DRESSING BLEND
Salad/Dressing
Servings
Makes 6 servings
Author
- 1/2 head romaine, cut up
- 1 cucumber, peeled and sliced
- 1 tomato, cut into wedges
- 1 cup sliced red onion
- 1/2 each, green, red and yellow bell peppers, seeded and sliced
- 1/2 cup Greek peppers (pepperoncinis)
- 1/4 cup chopped parsley
- 1/4 lb feta cheese, crumbled or cubed (1 cup)
- 2 celery ribs, sliced into 1/2 inch pieces
- 1 cup sliced mushrooms
- 1/2 lb Calamata olives
- 1/2 cup Greek Salad Dressing (below)
- anchovy filets for garnish (optional)