Bottom-Of-The-Bowl Salad & Greek Dressing

READY IN: 1hr 20mins
Recipe by Debber

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.

Top Review by SusieQusie

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!

Ingredients Nutrition


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

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