A Dilly Of A Greek Salad
Recipe: #28421
October 15, 2017
Categories: Salads, Vegetable Salad, Cheese, Feta, Lettuce, Greek, Baby Shower, Brunch, July 4th Labor Day, Mothers Day, Picnic, Gluten-Free, No Eggs, Vegetarian, Herbs, Kosher Dairy, more
"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!"
Ingredients
Nutritional
- Serving Size: 1 (289.4 g)
- Calories 235.6
- Total Fat - 17.8 g
- Saturated Fat - 5 g
- Cholesterol - 15.9 mg
- Sodium - 500.2 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 5.6 g
- Sugars - 3.9 g
- Protein - 10.6 g
- Calcium - 348.9 mg
- Iron - 2.6 mg
- Vitamin C - 35.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut the garlic in half and rub the inside of the salad bowl with the garlic.
Step 2
Wash and spin dry the romaine.
Step 3
Cut the romaine leaves in 1/2-inch wide strips.
Step 4
Toss romaine, dill and onions together in the bowl.
Step 5
You can refrigerate the salad at this point or proceed to the next step if you're ready to serve it.
Step 6
Just before serving, juice the lemon.
Step 7
Pour the lemon juice and olive oil over the greens.
Step 8
Season with salt and pepper.
Step 9
Add olives and feta.
Step 10
Toss to mix.
Tips
No special items needed.