Greek Salad with Lemon Dill Vinaigrette

Greek Salad With lemon dill Vinaigrette

• 1 Medium head lettuce, Cut Up, About 4 Cups
• 4 Medium tomatoes, Thinly Sliced
• 1 Large cucumber, Peeled And Cut Into Thin Slices. if You Have a Few Seconds, Run a Fork Down The Peeled cucumber And Then, When it is Sliced, it Will Look Faintly Scalloped.
• 1/4 Cup Pitted Olive Slices
• 4 Oz. feta Cheese, Crumbled
• 3 green onions, Finely Chopped
• 2 T. Chopped parsley

salt And pepper to Taste

• 2 Anchovies, Mashed, Optional

Toss Together All The Ingredients in a Large Bowl And Refrigerate. Just Before Serving, Pour lemon dill Vinaigrette Over The Salad And Toss Until Evenly Coated. Serves 6Lemon dill Vinaigrette:

• 1/4 Cup lemon juice
• 1 T. wine vinegar
• 1 T. water
• 3/4 Cup oil
• 1/2 T. dill weed
• 1 clove garlic, Minced or Put Through a Press
• 2 T. Grated Parmesan cheese
• 1 T. Minced parsley

salt And pepper to Taste

Place All The Ingredients in a Jar With a Tight Fitting Lid And Shake Vigorously. Refrigerate Dressing Until Serving Time. Makes About 1 Cup Dressing. Note: Salad Can be Cut up Earlier in The Day. Dressing Can be Prepared 1 Day Ahead And Store in The Refrigerator.Source: With Love From Darling's Kitchen

contributed by

• Catsrecipes Y-Group