Quick, Easy -N- Fast Athenian Salad Recipe

1 large head romaine (or lettuce of your choice)
1 English cucumber or 2 small regular ones
3 large tomatoes, preferably vine-ripened
3 green onions, sliced in half lengthwise and chopped
8 oz. feta cheese, crumbled
Greek Dressing
1 C. Kalamata olives

Cut 1 inch off the bottom of the lettuce and discard any wilted or bruised leaves. Separate the leaves and wash under cold running water. Tear each leaf into bite-size pieces and pat dry with a cloth towel or spin in a salad spinner.

Wash the cucumbers, tomatoes and green onions under cold running water. Drain in a colander and pat dry with a cloth towel. It is important that all vegetables be dry, as this prevents dilution of the dressing.

Peel the cucumber (optional), cut it in half lengthwise and then into 1/2-inch-long pieces. Place in a large salad bowl.

Cut the tomatoes in half lengthwise, remove the cores and cut each half into 4 wedges. Add them to the cucumbers. Add the lettuce and green onions. Toss lightly. Add the feta cheese and the dressing. Toss again to mix well with all the vegetables. Garnish with olives.

Makes 4 servings.


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