Salads

Greek Vegetable Salad

Salad:

3 large tomatoes, cut into wedges
1 cucumber, thinly sliced
1 sm. red onion, thinly sliced
1/2 green bell pepper, cut into 1" pieces
1/2 c. pitted black olives, sliced
4 oz. feta cheese, crumbled

Dressing:

1/3 c. olive oil
1/4 c. White House Balsamic Vinegar
1/2 tsp. dried whole oregano
1/2 tsp. salt
1/4 tsp. pepper

Combine all salad ingredients in a bowl.  For dressing, combine all ingredients in jar with tight fitting lid, and shake to mix thoroughly.  Pour over vegetables and toss.  Chill several hours in covered bowl.  Toss again before serving.  Serves 6.


 

Fruited Harvest Slaw

1 med. orange
1/4 c. White House Apple Cider Vinegar
2 T. olive oil or oil
2 T. honey
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. celery seed
4 c. finely chopped cabbage
1 c. seedless red grapes, halved
3/4 c. chopped dates

Grate peel from orange to yield 2 teaspoons; set orange aside.  In small jar with tight-fitting lid, combine orange peel, vinegar, oil, honey, mustard, salt and celery seed;  cover and shake well to blend.  Peel orange; cut into bite-sized pieces.  In large bowl, combine orange pieces, cabbage and grape halves; toss gently.  Shake dressing; add to salad and toss to coat.  Cover; refrigerate up to 24 hours.  Just before serving, add dates; toss gently.  16 servings.