Acropolis Salad Recipes

Steps:

• In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Steps:

• Bring water to a boil then add lentils. Stir, then bring back up to a boil.
• Cover the lentils and turn down to a simmer then cook for 20 minutes or until lentils are tender and liquid is all soaked up.
• Put lentils in a bowl to cool.
• Preheat oven to 400 degrees F.
• Put your cubes of eggplant onto 2 baking sheets and toss them with the olive oil, salt, pepper, and garlic powder.
• Roast the eggplant for 10 minutes then remove them to a bowl to cool.
• Chop the drained artichokes then add them along with the lentils and eggplant to a large salad bowl. Toss them together to mix. Add the reserved marinade, feta, and lemon juice and continue to toss.
• Finally, add the cucumber and toss one more time.
• Serve immediately warm or may chill for a cold salad.
• Garnish with chopped fresh parsley upon serving. (optional).