Recipes

Greek Salad

Name: Ellen Clark

Title: Chef Educator

Ingredients:

Greek Salad

4 Large Tomatoes, chopped
1 Green Bell Pepper, chopped
1 Cucumber, peeled and chopped
1 Red Onion, chopped
6 oz. Crumbled Feta Cheese
¼ C. Olive Oil
? C. Lemon Juice
2 tsp. Sugar
1 ½ Tbsp. Dried Oregano
1 Can Cooked Sliced Beets
1 Head Romaine Lettuce

Method of Preparation:

Tear lettuce into bite-sized pieces and wash well.
In a large bowl, combine tomatoes, green bell pepper, cucumber, beets, red onion, olive oil, sugar, oregano and lemon juice.
Refrigerate until thoroughly chilled.
Place on romaine; sprinkle with feta cheese before serving.

Yield:

6-8 servings