Greek Salad With To Die For Pink Dressing Recipes

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GREEK SALAD WITH TO-DIE-FOR PINK DRESSING



Greek Salad With To-Die-For Pink Dressing image

I do not mess around when it comes to greek salads - and let me give you a little backstory on why! Greek food is surprisingly really big in Detroit (hello, Greektown!) - and it's very easy to find an amazing, authentic & flavorful greek salad no matter which town you are in. I had two favorite places in Michigan with the best greek salads in town - Greek Isles in Birmingham and Paul's in Rochester. What makes them so great? THE DRESSING. The dressing can truly make or break the salad. Both have delicious, creamy pink dressings that I couldn't figure out what was in for the life of me.When I moved to Texas, I was immediately on the hunt for the perfect Greek salad - but sadly, still no luck! So, I took matters into my own hands and tried to crack the pink dressing code for myself. And if I do say so myself, I've gotten pretty dang close! I can't wait for y'all to try this salad & dressing recipe and you'll understand the hype. Pro tip: serve with warm pita bread and dip in the dressing - it's amazing!

Provided by Stefany Bare

Categories     Cook

Number Of Ingredients 20

romaine lettuce
cherry tomatoes
chopped cucumber
kalamata olives
peperoncino peppers
chopped white onion
feta cheese
grilled chicken
beets
3/4 cup olive oil mayonnaise
1/2 cup beet juice
1/4 cup olive oil
1/4 cup red wine vinegar
4 TB sugar
1 tsp garlic powder
1 tsp oregano
1 TB fresh or dried dill
1/2 cup feta cheese
3/4 cup milk or milk substitute
salt & pepper to taste

Steps:

  • Construct salad with desired toppings & toss if desired.
  • In a blender or food processor, add all salad dressing ingredients and blend on high until throughly combined and smooth. Chill until ready to serve. Extras can be left in fridge for up to a week.
  • Drizzle salad dressing overtop. It's really yummy to dip the pita bread in the dressing, too!

Nutrition Facts :

CREAMY GREEK SALAD DRESSING



Creamy Greek Salad Dressing image

Greek salads are usually only dressed with olive oil and maybe lemon juice or red-wine vinegar. But this dressing is made of 'Greek' ingredients so, it's my Greek Dressing.

Provided by evelynathens

Categories     Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 9

1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar
1 -2 garlic clove, minced fine (depending on how strong you want your dressing)
1 teaspoon dried oregano (mediterranean)
1 tablespoon chopped fresh dill
salt & freshly ground black pepper
3/4 cup feta cheese, crumbled
3/4 cup buttermilk (or milk, but buttermilk is best, use 1/2 a cup if you want to use this as a dip)

Steps:

  • In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
  • With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
  • Chill at least 1 hour so the flavours meld.
  • Refrigerate, tightly covered.
  • This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
  • If the dressing separates, just give it a whizz in the blender again.

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