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    You are in: Home / Recipes / Bottom-Of-The-Bowl Salad & Greek Dressing Recipe
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    Bottom-Of-The-Bowl Salad & Greek Dressing

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Debber's Note:

    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.

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    Serves: 8-10


    big bowl

    Units: US | Metric

    In the Bottom-Of-The-Bowl


    Top Layer

    • 6 -8 cups lettuce (greens of your choice)


    1. 1
      In a large bowl with a lid, mix the bottom-of-the-bowl ingredients.
    2. 2
      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.
    3. 3
      Add the Top Layer of lettuce to the veggies in the bowl; drizzle dressing over this.
    4. 4
      Put on the lid, go to the picnic or potluck, taking care not to up-end the bowl. :-).
    5. 5
      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.
    6. 6
      At serving time: toss the salad to mix the veggies and lettuce.
    7. 7
      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.
    8. 8
      MAKE IT MAIN DISH: Add pepperoni slices (bite size pieces) or ham or bacon crumbles.

    Browse Our Top Salad Dressings Recipes

    Ratings & Reviews:

    • on May 09, 2007


      We had this for dinner as it was sandwich night at the hacienda and I needed to spruce up the plates - didn't want to crew to think I was shorting them. I left out the black olives, not a fave here, and added thinly sliced yellow squash and red onion. I minced up some parsley and oregano plus threw a handful of crumbled feta into the dressing before shaking it up. They then felt loved. ;-) The technique is what I like most about this recipe - make salads in the afternoon, have them for dinner and the greens are still crisp. You're pretty clever, Miss Debber. Thanks for sharing!

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    • on April 30, 2007


      I followed this salad to the letter but, I have to say, it was bland. My mom and I talked about it, trying to figure out why it had no flavor. I think it needed more spices. Maybe oregano, basil, garlic definitely. I had to add balsamic vinegar to give it some flavor but I don't think I'll be making this again soon. Sorry about that!

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    • on April 16, 2007


      I made this for lunch today and it was just right! I halved the recipe and did leave out the radishes(didn't have any). I enjoyed the dressing. Thanks Deb!

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    Read All Reviews (4)


    Nutritional Facts for Bottom-Of-The-Bowl Salad & Greek Dressing

    Serving Size: 1 (69 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 103.3
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 236.2 mg
    Total Carbohydrate 3.3 g
    Dietary Fiber 1.1 g
    Sugars 1.4 g
    Protein 0.7 g

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