Greek Pazanella Salad
Salad Ingredients:
1 large Cucumber pealed, seeded, fine diced
1 cup diced celery
1 red onion halved & sliced thin
1 red bell pepper diced 1"
1 green bell pepper diced 1"
1 Cup Italian Pepperoncini drained
16oz can Italian cannellini beans drained and rinsed
3-4 cups cherry or grape tomatoes cut in half
16oz jar pitted Greek Kalamata olives drained
4-5 cups croutons (your favorite)
8+oz Feta cheese cubed ½ " (sub Blue Cheese)
8+oz hard salami julienne sliced (optional)
Greek Dressing Ingredients:
¼ cup water
¼ cup white vinegar
¼ cup lemon juice (Green Bottle stuff)
¼ cup sugar (Splenda works)
1+ Tablespoon garlic powder
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon dry basil
1 cup extra virgin olive oil
Directions:
Put all dressing ingredients into a jar and shake well. Set aside. In a large bowl toss all salad ingredients toss again with about half the Greek dressing cover and let stand in refrigerator 3 hours or overnight. Toss again before serving (May need additional Greek salad dressing.)
Notes:
I have used California green olives in place of the Kalamata olives, I also have used smoked turkey, lox, or ham in place of the optional hard salami. The remaining Greek salad dressing will hold for a week to be used on any dark green salad.
OK the recipe is now yours. Change it to meet your family's tastes but make it soon. You deserve a great Greek Pazanella Salad tonight. Make it for the next church potluck. Take it to the next tailgate party. Invite your best pal for lunch, share the link with them. Please share the link with all your friends. Post the link to your Facebook page. Mizpah ;-}}>
Published by Bubba
Struggling free lance writer with one leg to stand on. View profile
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