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Greek Salad

1 lettuce
1 green capsicum, sliced
1/4 cup extra virgin
1 small onion, sliced
olive oil
3 tomatoes, quartered
1 clove garlic, crushed
1/2 cup sliced celery
2 tablespoons DYC
1/2 diced cucumber
spiced vinegar
1/2 cup pitted black olives
100 g cheese, cubed
1/4 teaspoon sugar
Tear lettuce into bite-sized pieces and place in a salad bowl. Add capsicum, onion, tomatoes, celery and cucumber. Pour over dressing and toss to coat. To make the dressing, place all ingredients in a screw-top jar and shake vigorously just before using. Decorate with olives and cheese. Serves 4—6.
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