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

KITTENCAL'S FAMOUS GREEK SALAD



Kittencal's Famous Greek Salad image

Be prepared for the best Greek salad on the planet! --- plan ahead the dressing needs at least 2 or more hours to blend the flavors, I sometimes add in 1/4 cup Parmesan cheese to the dressing for a more cheesy dressing, all amounts may be adjusted to taste ---- to marinade the salad allow to sit at room temperature before serving, see bottom of instructions --- you will find this and many more of my recipes posted here http://kittencalskitchen.com/2009/04/13/kittens-famous-greek-salad/ ---also see my recipe #359292

Provided by Kittencalrecipezazz

Categories     Greek

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup olive oil (can reduce to 3/4 cup)
1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
2 -4 teaspoons dried oregano (start with 2 teaspoons)
3 teaspoons fresh minced garlic (about 2 medium cloves)
1 teaspoon dried basil
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper (or to taste)
1 large romaine lettuce, chopped (or use 2 small)
2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
1 English cucumber (peeled, seeded and chopped)
1 red onion, cut in slices
1 green bell pepper (seeded and cut into rings or sliced) (optional)
1/2 lb feta cheese, crumbled (or to taste)
1 cup kalamata olive

Steps:

  • For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
  • Season with black pepper.
  • Chill in fridge for a couple of hours before using to blend flavors.
  • Place the salad ingredients in a large bowl.
  • Pour dressing over; toss to combine.
  • If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).

GREEK ZOODLE SALAD



Greek Zoodle Salad image

Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!

Provided by France C

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 zucchini
¼ English cucumber, chopped
10 cherry tomatoes, halved, or more to taste
10 pitted kalamata olives, halved, or more to taste
¼ cup thinly sliced red onion
2 ounces crumbled reduced-fat feta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
salt and ground black pepper to taste

Steps:

  • Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
  • Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

Nutrition Facts : Calories 146.6 calories, Carbohydrate 9.1 g, Cholesterol 5 mg, Fat 11.1 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 2.3 g, Sodium 391.4 mg, Sugar 2.6 g

GOOD FOR YOU GREEK SALAD



Good for You Greek Salad image

A yummy and low-fat Greek salad recipe. You can use two green onions instead of the small red onion, if you wish.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
¼ cup olive oil
4 teaspoons lemon juice
1 ½ teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
6 black Greek olives, pitted and sliced

Steps:

  • In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 8.3 g, Cholesterol 22.3 mg, Fat 15.6 g, Fiber 2 g, Protein 5 g, SaturatedFat 5.2 g, Sodium 346.8 mg, Sugar 4 g

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