GREEK SALAD

Recipe by Bridget Nielsen

Makes ½ gallon

INGREDIENTS

1 bunch of Romaine Lettuce

4 Cucumbers

8 Tomatoes

2 Red Peppers

1 Purple Onion & 1 Sweet Onion

1 cup of Kalamata Olives, pitted

Dressing: Drizzle olive oil and red wine vinegar for the dressing. Feel free to sprinkle dried oregano, salt, and fresh ground pepper on the salad as well.

PROCESS

This is a chunky salad. Chop onions, bell peppers and romaine lettuce into 1”-1.5” size chunks. Cut the cucumbers and tomatoes in half and de-seed. Now, the seeds are very important to eat so sprinkle some salt and enjoy them while you are cooking. The purpose of taking out the seeds is so the salad lasts longer. Chop cucumbers and tomatoes into chunks and add to the rest of the salad.