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Greek Salad

What you need: 

Dressing:
1 tablespoon dried oregano
salt and pepper, to taste
1 lemon, juiced
2 tablespoons garlic seasoned red wine vinegar
4-5 tablespoons olive oil Salad:
1 small head romaine lettuce, chopped
1/2 small red onion, chopped
1/4-1/3 cup black olives
1/3 medium green bell pepper, chopped
1/3 medium red bell pepper, chopped
1/2 medium vine tomato, chopped
1/3 large cucumber, chopped
2 tablespoon vegan feta, divided, optional (I used Sunergia Soyfoods brand)

What you do: 

1. For dressing, combine the oregano, salt, pepper, lemon juice, and vinegar in a small bowl. Whisk in the olive until combined.
2. For salad, combine all vegetables in bowl. Take 1/2 this vegetable mixture, and place in one bowl, the other 1/2 in another bowl.
3. Top each bowl with 1 tablespoon vegan feta. Lastly, add the salad dressing to each bowl.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/03/meatout-2011-chickn-bacon-ranch.html

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Tangy and hearty.  The homemade dressing was great.  (Have you tried making a larger batch of it for future use?  Did it keep well in the fridge?) YUM and thanks!

I didn't eat all of it at once, so I kept it in the fridge for a few days. It did have salad dressing on it, though. It kept for about 1.5/2 days with the dressing. I imagine without the dressing, it would last longer.

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Tangy and hearty.  The homemade dressing was great.  (Have you tried making a larger batch of it for future use?  Did it keep well in the fridge?) YUM and thanks!

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