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      RECIPE TITLE "Greek Salad" Author: Gandalf the Gray, Dallas, USA

    Chef of the Monthyieldsserves 6 to 8 time-- difficultyeasy

      RECIPE INGREDIENTS

    • 1 Head Iceberg Lettuce (Romaine Lettuce can be Substituted or a mixture of both);
    • 3 Medium Tomatoes cut into wedges;
    • 1 Medium Onion, Halved and thinly sliced;
    • 1 Medium Green Pepper, seeded and chopped;
    • 1 Large Cucumber, peeled and sliced;
    • 1 Cup Greek Black Olives;
    • 1 Cup Pepperoncini Salad Peppers drained.
    • 1/2 Lb Blue Cheese (Feta cheese can be substituted);

    Dressing:

    • 1/4 Cup Extra Virgin Olive Oil;
    • 2 Tablespoons White Vinegar;
    • 1 Pinch Oregano.

      RECIPE METHOD

    1. Chill all the Vegetables, Olives, Pepperoncini and Cheese.
    2. Combine the dressing ingredients and chill as the salad is being prepared.
    3. When ready to serve, reserving 5 or 6 slices of the Blue Cheese, toss all the Vegetables, Olives, Pepperoncini, and the remaining Blue Cheese together in a large mixing bowel, along with the Dressing.
    4. Top the salad with the remaining 5 or 6 slices of Blue Cheese.

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