International Recipes

Greek Goddess Salad

This makes a tangy, low-calorie lunch!

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Yield: 4 servings

Ingredients

Dressing

  • 2 1/2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper

Salad

  • 1 head romaine or green-leaf lettuce, rinsed and torn into bite-size pieces
  • 1 medium green bell pepper, thinly sliced (about 1 cup)
  • 2 medium tomatoes, cut into 8 wedges each
  • 1/4 cup pitted, sliced olives, Kalamata or other oil-cured variety (optional)
  • 1/4 cup crumbled feta cheese

Instructions

Dressing

  1. In a small bowl, combine lemon juice, oil, oregano, and pepper. Mix well and set aside.

Salad

  1. Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels. Place in a large salad bowl. Add bell pepper, tomatoes, olives, and feta. Pour the dressing over the salad. Toss gently to coat.
  2. Divide the salad among serving plates and serve immediately.


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