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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This can be a complete meal! We add different ingredients according to our mood and have a light supper. A favorite during the Summer! Ingredients:
2 stalks romaine lettuce |
1/2 head iceberg lettuce |
1 medium cucumber |
2 ounces feta cheese, crumbled |
4 roma tomatoes or 12 grape tomatoes |
4 black olives, pits removed |
4 whole pepperoncini peppers (greek) |
1 bunch spring onion |
1 -2 cup crouton (see my recipes for homemade ones) |
greek salad dressing |
6 ounces salami, diced (optional) |
6 ounces sliced pepperoni (heated on paper towels to remove fat) (optional) |
8 ounces canned great northern beans (rinsed and drained) (optional) |
12 ounces peeled boiled large shrimp (optional) |
1 cup marinated artichoke hearts, drained and diced (optional) |
Directions:
1. Shred or tear lettuce into bite-sized pieces.
2. Thinly slice cucumbers, onions, peppers and olives.
3. Dice tomatoes.
4. In large bowl, add feta cheese and croutons, and toss with the vegetables.
5. If desired, add optional ingredients.
6. Pour Greek Salad Dressing (see my recipes) over salad, and toss salad thoroughly to coat with dressing.
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