Bottom Of The Bowl Salad Greek Dressing Recipes

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BOTTOM-OF-THE-BOWL SALAD & GREEK DRESSING



Bottom-Of-The-Bowl Salad & Greek Dressing image

This is a great recipe to take to potlucks and picnics: veggies in the bottom of the bowl marinate while the greens on top stay fresh & crispy.

Provided by Debber

Categories     Salad Dressings

Time 1h20m

Yield 1 big bowl, 8-10 serving(s)

Number Of Ingredients 12

1/2 cup black olives, pitted
1/2 cup green olives, stuffed
1/2 cup radish, coins
1/2 cup carrot, coins
1/2 cup cucumber, peeled, quartered, sliced
1 -2 cup red cabbage, sliced
1/3 cup oil (see NOTE below)
1 1/2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon paprika
6 -8 cups lettuce (greens of your choice)

Steps:

  • In a large bowl with a lid, mix the bottom-of-the-bowl ingredients.
  • Pour dressing ingredients in a jar with a lid, shake vigorously to blend until sugar and salt dissolve. NOTE: Olive or canola oil works very well here.
  • Add the Top Layer of lettuce to the veggies in the bowl; drizzle dressing over this.
  • Put on the lid, go to the picnic or potluck, taking care not to up-end the bowl. :-).
  • This should marinate for at LEAST one hour; if marinating longer than a couple hours, pour the dressing over the veggies BEFORE adding the lettuce layer.
  • At serving time: toss the salad to mix the veggies and lettuce.
  • VARIATIONS: Other veggies can be used or replaced. Try sliced celery, water chestnuts, fresh green peas, canned or fresh mushroom slices, broccoli or cauliflower flowerettes, zucchini or crookneck chunks.
  • MAKE IT MAIN DISH: Add pepperoni slices (bite size pieces) or ham or bacon crumbles.

Nutrition Facts : Calories 103.3, Fat 10.1, SaturatedFat 1.5, Sodium 236.3, Carbohydrate 3.4, Fiber 1.2, Sugar 1.4, Protein 0.7

ABSOLUTELY FABULOUS GREEK/HOUSE DRESSING



Absolutely Fabulous Greek/House Dressing image

This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!

Provided by DANIELLE M.

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 120

Number Of Ingredients 9

1 ½ quarts olive oil
⅓ cup garlic powder
⅓ cup dried oregano
⅓ cup dried basil
¼ cup pepper
¼ cup salt
¼ cup onion powder
¼ cup Dijon-style mustard
2 quarts red wine vinegar

Steps:

  • In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 2.1 g, Fat 10.8 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.5 g, Sodium 13.1 mg, Sugar 0.2 g

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