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Greek Salad 1

Print Recipe
Course Salsas, Salads & Slaws
Servings 8 large servings

Ingredients
  

  • 1 head of romaine lettuce
  • 1 bunch arugula
  • 1 bunch watercress
  • 1 red pepper
  • 1 fennel bulb
  • 0.5 red onion
  • 3 scallions
  • 4 sprigs of fresh dill
  • 0.5 pound Greek olives pits removed
  • crumbled goat or sheep's milk feta to taste
  • 8 hard-boiled eggs halved
  • 0.25 cup pine nuts toasted

Instructions
 

  • Roughly chop the romaine lettuce, arugula and watercress. Thinly slice the pepper, fennel and red onion. Chop the scallions and dill.Combine the lettuces, other vegetables, olives, crumbled cheese and hard boiled eggs in a large, shallow bowl or a platter. Sprinkle with pine nuts.Toss with Herb Garlic Dressing and serve.  (Recipeā™¦453)