Greek Romaine Salad Recipes

Steps:

• Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
• Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

Steps:

• In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
• When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

Steps:

• In a large salad bowl, combine the romaine, red pepper and cucumber. In a jar with a tight-fitting lid, combine the oil, lemon juice, sugar, garlic salt and pepper; shake well. Drizzle over salad. Sprinkle with feta cheese; toss gently.

Steps:

• Cook the bacon in a medium nonstick skillet over medium heat, turning once, until crisp, about 8 minutes. Remove the bacon to a paper towel¿lined plate to drain. Let cool slightly, then crumble.
• Meanwhile, fill a medium bowl with ice water. Bring a medium saucepan of water to a boil and add the eggs; cook 4 minutes, then remove 2 eggs with a slotted spoon and transfer to the ice water. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.
• Make the dressing: Remove the eggs from the ice water and peel; transfer to a blender. Add the vegetable oil, vinegar, dill, 1/2 teaspoon salt and a few grinds of pepper and puree until smooth.
• Put the romaine in a large serving bowl and drizzle with the dressing. Peel and slice the hard-boiled eggs. Arrange the avocado, chicken, feta, tomatoes, eggs and bacon in rows over the salad. Top with the pita chips and more dill. Toss before serving.

Steps:

• Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
• Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

Steps:

• Whisk dressing ingredients together until blended.
• Season to taste.
• Drain onion from ice water and pat dry with paper towels.
• Combine all salad ingredients, except cheese, in large bowl.
• Toss with dressing.
• Sprinkle cheese over and serve.

Steps:

• In a large bowl, whisk together the lemon juice oil and salt.
• Add the lettuce, dill and scallions, tossing well. Add the feta and toss again.

Steps:

• In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
• Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
• Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.