Jacqueline's Greek Salad

Jacqueline's Greek Salad (serves 2)
from Ellen's kitchen, with thanks to Moosewood Restaurant Cooks at Home
Jacqueline's Greek Salad

Ingredients (add and subtract as desired):
  • 1 cucumber, peeled, seeded, and sliced
  • 1 large ripe tomato, diced
  • 1 red bell pepper, diced
  • 1 scallion, finely sliced or minced
  • romaine lettuce leaves, and/or spinach
  • crumbled or grated feta cheese
  • 8 Calamata olives, pitted and sliced, or whole
  • 2 roasted chicken breasts, shredded
  • 2 tbs minced fresh parsley
  • 2 tbs extra-virgin olive oil
  • juice of 1/2 lemon
  • 1 garlic clove, pressed
  • 1/3 tsp dried oregano, crumbled
  • salt and ground black pepper to taste
  • cucumbers, tomatoes, bell peppers, scallions, parsley, lettuce, olives, feta, and chicken in large bowl.  
  • lemon juice, garlic, oregano, salt and pepper.  Add olive oil in stream, blending until combined.  Toss salad with dressing and serve.  


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