Greek Salad

Submitted by Dreamer in Ontario

"This versatile salad is a great lunch or light dinner. It's also a delicious way to use up leftover cooked meat or poultry. From Better Homes and Gardens New Cookbook."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 3 cups curly endive lettuce (use one or both for a total of 3 cups) or 3 cups romaine lettuce, torn (use one or both for a total of 3 cups)
• 1 1⁄2 cups iceberg lettuce or 1 1/2 cups spinach, torn
• 8 8 ounces cooked beef (1 1/2 cups) or 8 ounces cooked goat meat, cut into bite-size strips (1 1/2 cups)
• 1 medium tomatoes, chopped
• 1⁄2 small cucumber, thinly sliced
• 1⁄2 cup feta cheese, crumbled
• 6 radishes, thinly sliced
• 1⁄4 cup green onion, thinly sliced
• 2 tablespoons pitted ripe olives, sliced
• 1⁄2 cup greek vinaigrette (recommend Greek Vinaigrette)
• 4 anchovy fillets, drained rinsed and patted dry (optional)

directions

1. In large bowl, toss together all greens and divide among 5 salad plates.
2. Arrange 1/4 of meat, tomato, cucumber, feta cheese, radishes, green onions and olives on each plate of greens.
3. Drizzle with Greek Vinaigrette (about 2 tbsp per plate).
4. If desired, top each with anchovy fillet.

Reviews

[UmmBinat]

Delicious. I used organic curly endive & organic baby spinach both from our weekly local organic produce basket, I used organic chicken breast that had been baked on a whole chicken, sadly no tomato as I had none on hand, organic cucumber, soft goat cheese in place of feta which was good, organic radishes, organic green onion, klamata olives, and the recommended vinegrette, recipe#424052, no optional anchovies fillets.

 

[Sharon123]

I made this salad without the meat and anchovies. It was delicious, using O'Charley's Balsamic dressing. Thanks!