Greek Style Salad
|Torn spinach/Mixed greens||4 Cup (64 tbs)|
|Cucumber||1⁄2 Medium, halved lengthwise and sliced to make 1 cup|
|Tomato||1 Medium, cut into thin wedges|
|Chopped onion||1⁄2 Cup (8 tbs) (1 Medium Sized)|
|Feta cheese||1 Ounce, crumbled to make 1/4 cup|
|Sliced pitted ripe olives||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Olive oil/Salad oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Snipped parsley||1 Tablespoon|
In a large salad bowl toss together the torn spinach or mixed greens, sliced cucumber, tomato wedges, chopped onion, crumbled feta cheese and sliced ripe olives.
For the dressing, in a screw-top jar combine the lemon juice, olive oil or salad oil, honey and garlic.
Cover and shake well.
Pour the dressing over the salad; toss to coat well.
Sprinkle with the snipped parsley.