Greek Salad

Name: Greek Salad
Ingredients: 3 cups curly endive lettuce (use one or both for a total of 3 cups) or 3 cups romaine lettuce, torn (use one or both for a total of 3 cups); 1 12 cups iceberg lettuce or 1 12 cups spinach, torn; 8 ounces cooked lean lamb (1 1/2 cups) or 8 ounces cooked pork (1 1/2 cups) or 8 ounces cooked chicken (1 1/2 cups) or 8 ounces cooked turkey (1 1/2 cups) or 8 ounces cooked beef (1 1/2 cups) or 8 ounces cooked goat meat, cut into bite-size strips (1 1/2 cups); 1 medium tomatoes, chopped; 12 small cucumber, thinly sliced; 12 cup feta cheese, crumbled; 6 radishes, thinly sliced; 14 cup green onion, thinly sliced; 2 tablespoons pitted ripe olives, sliced; 12 cup greek vinaigrette (recommend Greek Vinaigrette); 4 anchovy fillets, drained rinsed and patted dry (optional)

11 ingredients

4 steps

Ingredients

3 cups curly endive lettuce (use one or both for a total of 3 cups) or 3 cups romaine lettuce, torn (use one or both for a total of 3 cups)
1 12 cups iceberg lettuce or 1 12 cups spinach, torn
8 ounces cooked lean lamb (1 1/2 cups) or 8 ounces cooked pork (1 1/2 cups) or 8 ounces cooked chicken (1 1/2 cups) or 8 ounces cooked turkey (1 1/2 cups) or 8 ounces cooked beef (1 1/2 cups) or 8 ounces cooked goat meat, cut into bite-size strips (1 1/2 cups)
1 medium tomatoes, chopped
12 small cucumber, thinly sliced
12 cup feta cheese, crumbled
6 radishes, thinly sliced
14 cup green onion, thinly sliced
2 tablespoons pitted ripe olives, sliced
12 cup greek vinaigrette (recommend Greek Vinaigrette)
4 anchovy fillets, drained rinsed and patted dry (optional)

Directions

1

In large bowl, toss together all greens and divide among 5 salad plates.
2

Arrange 1/4 of meat, tomato, cucumber, feta cheese, radishes, green onions and olives on each plate of greens.
3

Drizzle with Greek Vinaigrette (about 2 tbsp per plate).
4

If desired, top each with anchovy fillet.