- 6 romaine lettuce leaves, chopped into bite-sized pieces
- 4 sprigs purslane, leaves and stems chopped
- 1 cucumber, halved lengthwise and sliced
- 1/2 onion, sliced
- 3 small tomatoes, cut into wedges
- 16 pitted Spanish black olives
- 1/2 cup cubed low-salt feta cheese
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- Layer lettuce, purslane, cucumber, onion, tomatoes, olives, and feta cheese, in that order, on a flat serving plate.
- Whisk olive oil, lemon juice, garlic, salt, oregano, basil, and black pepper together in a bowl to make dressing.
- Drizzle dressing over salad before serving.
05/14/2018
recipepes.com
Dana's Greek Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
