Cafe latte's greek salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vinegar, red wine |
| ¼ | cup | Lemon juice, fresh |
| 1 | tablespoon | Oregano |
| 1 | teaspoon | Mint leaves, dried |
| 4 | cups | Tomatoes; diced |
| 2 | cups | Mushrooms, fresh; sliced |
| 2 | cups | Zucchini; cut 1/4\" slices |
| 2 | cups | Artichoke hearts, waterpack quartered |
| 1 | cup | Onion, red; thinly sliced |
| 1½ | cup | Kalamata olives |
| 2 | teaspoons | ;salt |
| ¼ | teaspoon | ;pepper |
| 1½ | cup | Olive oil (Greek black olives) |
| 1½ | cup | Peperoncini (small yellow-green peppers), stems removed, cut 1/4-\" slices |
| 3 | cups | Romaine lettuce; chopped |
Directions
DRESSING
SALAD
In a small bowl, whisk together vinegar, lemon juice, oregano, mint, salt, and pepper. Slowly drizzle olive oil into vinegar mixture, whisking constantly.
In a large bowl, combine tomatoes, mushrooms, zucchini, artichoke hearts, onion, olives, peperoncini, and lettuce. Mix salad ingredients with dressing, tossing gently but thoroughly. Cover and refrigerate about half an hour before serving.
Makes 8 to 10 servings.
Recipe: Cafe Latte in Saint Paul, MN Submitted By MARGARET YOUNG On 09-20-95
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