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Greek Isles Salad Recipe
Dressing:
1/4 c. vegetable oil
2 Tbs. lemon juice
2 Tbs. red wine vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
Salad:
8 oz spiral pasta (3 cups)
1 c. thinly sliced green bell pepper
1 large tomato, halved and thinly sliced
1/2 c. sliced green onions
1/2 lb. Feta cheese, cubed
1/2 c. pitted ripe olives
2 Tbs. snipped fresh dill or 1 tsp. dried dill weed
In a jar with a lid, combine dressing ingredients; shake to mix well. Refrigerate at least three hours or overnight.
About one hour before serving, cook pasta according to package directions. Drain, then rinse with cold water. Drain well. Put pasta in a large bowl. Shake dressing to mix well, then pour dressing over pasta. Stir gently to coat pasta. Add bell pepper, tomato, green onions, cheese, olives and dill; mix gently. Refridgerate, covered, until serving time.
Note: I cut my tomato into small chunks instead of slices and used red onion instead of green onions. I also cut my olives in half but if you're really pressed for time, just use the olives whole.
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