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Greek Appetizer Salad

Global.Potpourri's picture
Ingredients
  Green beans 8 Ounce
  Zucchini 3 Small, cut into 1/2-inch slices
  Cauliflower 1 Small, separated into flowerets
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), finely chopped
  Lettuce leaves 4
  Onion 1 Small, sliced and separated into rings
  Cherry tomatoes 4 , cut into halves
  Ripe olives 4
Directions

Heat 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling in 3-quart saucepan.
Add beans; cover and simmer 5 minutes.
Add zucchini and cauliflower.
Heat to boiling; reduce heat.
Cover and cook just until tender, about 5 minutes.
Drain.
Place vegetables in shallow glass or plastic dish.
Mix oil, lemon juice, salt, sugar, oregano and garlic; pour over vegetables.
Cover and refrigerate, spooning marinade over vegetables occasionally, at least 2 hours.
Remove vegetables to lettuce-lined plates with slotted spoon; top with onion rings.
Garnish with cherry tomatoes and olives.

Recipe Summary

Cuisine: 
Greek
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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