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“This is a "Greek-style" salad that is good for a buffet or family gathering. From a May 1982 issue of Bon Appetit in the "New Naturals" section. This salad uses Marinaded Artichokes and Mushrooms as part of it. For variation, you can use cubed avocado, cherry peppers or marinated baby eggplant.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine oil,lemon juice,vinegar and pepper in small bowl and whisk thoroughly; set vinaigrette aside.
  2. Arrange outer leaves of lettuce around edge of serving platter; tear remaining lettuce into small pieces and transfer to small bowl.
  3. Add half of viniagrette and toss lightly.
  4. Mound in center of platter.
  5. Arrange onion slices around and over lettuce.
  6. Arrange cucumber slices inside ring of onions.
  7. Repeat, making progressivly smaller rings with tomato slices, feta cheese cubes and green pepper strips.
  8. Place some Marinated Artichokes and Mushrooms over lettuce in center;arrange remaining artichokes and mushrooms around platter.
  9. Top center with Kalamata olives; arrange green olives around rim.
  10. Drizzle salad with remaining vinaigrette and sprinkle lightly with oregano.
  11. Serve immediately.

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