Salads |
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Greek Salad I - 1997
Recipe courtesy of Karen Denise Brooks
INGREDIENTS
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.
- 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.
