October 15, 2017
Lunch, Salads, Vegetable Salad,
Dairy, Cheese, Feta, Vegetables, Lettuce , Greek, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Baby Shower, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Summer, Hand Mix/Whisk, Gluten-Free, No Eggs, Vegetarian, Herbs, Kosher Dairy more
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"My hubby and I came up with this salad many years ago after he came home from a trip to Siberia. They eat a lot of dill there and he loved it so much that he brought fresh dill home for us to try. This is a salad for those who like bold flavors, although it is a milder variation of a Steve Raichlen recipe from "The Barbecue Bible", who uses a lot more dill and onion. Enjoy!"
Cut the garlic in half and rub the inside of the salad bowl with the garlic.
Wash and spin dry the romaine.
Cut the romaine leaves in 1/2-inch wide strips.
Toss romaine, dill and onions together in the bowl.
You can refrigerate the salad at this point or proceed to the next step if you're ready to serve it.
Just before serving, juice the lemon.
Pour the lemon juice and olive oil over the greens.
Season with salt and pepper.
Add olives and feta.
Toss to mix.
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