The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Salads

Greek Salad I - 1997
​​​​​​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Karen Denise Brooks

INGREDIENTS
  • 1 medium  onion
  • 1 bell pepper
  • ½ cucumber
  • 1 carrot
  • 5 radishes
  • 2 celery stalks
  • ¾ cup  cauliflower
  • ½ cup broccoli
  • 1 yellow squash
  • green olives
  • black olives
  • 1/3 cup  mushrooms
  • oregano
  • salt and pepper
  • 2 ounces  olive oil
  • 2 ounces  white
  • vinegar

​PREPARATION
Cut all vegetables into bite-sized pieces and mix together in a large bowl.  Sprinkle with oregano, salt and pepper.  Mix oil and vinegar and pour over vegetables about 30 minutes before serving.   Add additional oil and vinegar in equal amounts if necessary.

Home

​Download Print Version

​​Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2023 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking