Greek Salad

Name: Greek Salad
Ingredients: 12 cup olive oil; 1 teaspoon garlic powder; 12 teaspoon onion powder; 34 teaspoon ground pepper; 34 cup salt; 2 teaspoons oregano, fresh and finely chopped (or 1 teaspoon dried); 2 teaspoons basil, fresh and finely chopped (or 1 teaspoon dried); 1 teaspoon rosemary, fresh and finely chopped (or 1/2 teaspoon dried); 1 teaspoon ground mustard; 2 tablespoons red wine; 3 tablespoons fresh lemon juice; 1 green pepper, diced; 1 yellow pepper, diced; 3 plum tomatoes, diced; 1 English cucumber, cut down the length then sliced in 1/2 circles; 12 small red onion, thinly sliced; 34 cup black olives; 12 cup feta cheese, crumbled

18 ingredients

6 steps

Ingredients

12 cup olive oil
1 teaspoon garlic powder
12 teaspoon onion powder
34 teaspoon ground pepper
34 cup salt
2 teaspoons oregano, fresh and finely chopped (or 1 teaspoon dried)
2 teaspoons basil, fresh and finely chopped (or 1 teaspoon dried)
1 teaspoon rosemary, fresh and finely chopped (or 1/2 teaspoon dried)
1 teaspoon ground mustard
2 tablespoons red wine
3 tablespoons fresh lemon juice
1 green pepper, diced
1 yellow pepper, diced
3 plum tomatoes, diced
1 English cucumber, cut down the length then sliced in 1/2 circles
12 small red onion, thinly sliced
34 cup black olives
12 cup feta cheese, crumbled

Directions

1

Mix the first 11 ingredients in a jar.
2

Seal jar and shake well.
3

Set aside.
4

Dice vegetables and toss with remaining ingredients in a large bowl.
5

About 5 minutes before serving, drizzle with dressing and toss.
6

Note: Dressing is best if allowed to sit at room temperature for about 1 hour.