Ernie's Greek Salad 
Recipe courtesy George Stella, George Stella's Livin' Low Carb: Family Recipes 
Stella-Style, Simon and Schuster, 2005
Show: Low Carb and Lovin' It
Episode: A Day in the Life

Difficulty: Easy 
Prep Time: 15 minutes 
Yield: 4 servings 

8 cups salad mix 
1 cup sliced cucumber 
1/2 cup thinly sliced red onion 
8 ounces feta cheese, coarsely crumbled 
2 plum tomatoes, cored and quartered 
4 ounces kalamata olives (about a heaping cup) (may use any Greek or Italian 
marinated olives) 
8 pepperoncini, plus more to taste 
Greek Salad Dressing, recipe follows 

Arrange the salad mix among 4 bowls, piling it high. Top each with the 
cucumber, red onion, and cheese. Scatter the tomatoes, olives, and pepperoncini 
over each salad. Drizzle each salad with 2 tablespoons of Greek dressing. 

Greek Salad Dressing: 
1/4 cup red wine vinegar 
1/8 cup white wine vinegar 
1 teaspoon Dijon mustard 
1 teaspoon fine salt, plus more as needed 
1/2 teaspoon fresh ground black pepper 
1/4 teaspoon crushed red pepper or dash of cayenne, optional 
1 small clove garlic 
1/3 cup extra-virgin olive oil 
1/2 cup canola oil 
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano or 
Italian seasoning 

In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and 
garlic and puree. With the motor running, very slowly pour in a steady stream 
of olive oil to make a smooth dressing. Repeat with the canola oil. Transfer 
the dressing to a glass storage container and mix in the oregano. Taste the 
dressing and season with salt, if necessary. The dressing will keep for 2 
weeks, covered in the refrigerator.. 

Yield: 8 servings

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