By ratherbeswimmin' on March 06, 2006
"The egg and lemon based dressing is known as avgolemono."
Serving Size: 1 (239 g)
Servings Per Recipe: 6
"This dressing is very unique. I liked it, but the egg gave it a bit of an unusual taste. I think next time I might add a clove of garlic to the dressing and some shrimp to the salad. I think it would be excellent with the addition of some type of seafood. Thanks!"
"I love this recipe! I was looking on Zaar for some inspiration on a Greek salad. I knew what I wanted it to be comprised of, just not quite sure of a dressing, except for the lemon. Boy did this go well with my lamb chops and spanakopita. I live in VERY rural SE Missouri, no Orzo, but I had pastina and rice. I opted on the pastina and I'm sure the rice would work as well. The leftovers are great for lunch. Would not change a thing. It was very easy to prepare. Thanks Nurse Di for sharing this great recipe. It's my adopted Greek salad from now on to go with my favorite meat, lamb. Thanks agaiin, Leslie."