8 cups prewashed romaine lettuce leaves, medium packed
1 jar(6 ozs) pitted Kalamata olives
4 roma tomatoes
1 hot house cucumber
1 small red onion
1 pint(2 cups) creamy deli potato salad
Crumbled reduced fat feta cheese, to taste
Dressing-
1 clove garlic
1/4 cup red wine vinegar
1 tsp dried oregano
1/2 tsp sugar
1/2 cup xtra-virgin olive oil
Instructions
Place the lettuce in a 3 quart or larger serving bowl. Drain the olives, and add to the lettuce. Slice the tomatoes into 1/4 inch slices(leaving the peel on, and add to the salad. Thinly slice the cucumbers(peel on)and onion, and add. Toss well.
To serve, drizzle the dressing over the salad and toss to coat. Place a !/4 cup of potato salad in the center of each serving plate. Top with about 1 & 1/2 cups of salad mix. Sprinkle with feta and serve.
To make dressing- Peel the garlic clove and press thru a garlic press inot a small jar or container with lid. Add all the remaining ingredients. Cover and shake well to mix.
Originally Submitted
11/15/2010
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