Greek Salad with Creamy Feta Dressing

I love, love, love Greek salad. Instead of a vinaigrette, I made up a creamy feta dressing instead that is a definite keeper.

Greek Salad with Creamy Feta Dressing
Romaine Lettuce
Cucumber, sliced in half
Roma Tomato, cut into wedges

Creamy Feta Dressing - adapted from here
1/2 cup mayonnaise (not that fake sweet dressing-type stuff)
1 Tbsp freshly squeezed lemon juice
1 Tbsp red wine vinegar
2 Tbsp olive oil
dash or two or Worcestershire Sauce
1 Tbsp corn syrup (start with about 1/2 this, and then adjust to your preference)
1 1/2 tsp dried oregano
1 tsp dried parsley
1/4 cup crumbled feta cheese
salt and pepper, to taste

Whisk everything together, or if you like a smoother dressing, process in a food processor. I didn't bother processing it. Drizzle over salad. This also makes a great dip for veggies.

Greek Salad

One of my favourite foods is definitely Greek Salad. Feta cheese, olives, red wine vinegar...how could it not be good? I often have this for a light lunch. It actually fills me up, but I find I need to have a snack such as a yogurt smoothie in the afternoon so I don't go hungry.
Here's my recipe for Greek Salad. This recipe makes enough to feed 1 person as a main dish or 2 people as a side salad.

Greek Salad
1/2 large tomato, cut into wedges or chunks
1/4 cucumber, cut into halves
2 Romaine lettuce leaves, torn into bite-sized pieces
2-3 slices of red onion
1-2 Tbsp Feta cheese, crumbled
3-5 kalamata olives

Dressing:
2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1/4 tsp dried oregano
1 tsp lemon juice
salt and pepper to taste

Place tomato, cucumber, lettuce, feta cheese, and olives into a small bowl. Whisk dressing ingredients together and pour over salad, toss to coat. Garnish with more feta cheese .

Printable Grocery List

Note: My dressing recipe might be a little too vinegary for some people. Adjust the proportions of olive oil and vinegar to suit your own taste.

My Mom's Cabbage Salad

This is a much-requested salad at family gatherings. It's got some zip, but that's why I like it! This recipe can be adapted to suit your own preference, but the following version is my favourite. For it, you really must use red wine vinegar. It just isn't the same without it, in my opinion.

Mom's Famous Cabbage Salad

1 small head of cabbage, finely chopped (enough to fill a large salad bowl)
3 green onions, sliced
1/2 package of oriental noodles, broken up
1/2 cup slivered (not sliced) almonds
1/4 cup sunflower seeds

Spread broken up noodles and slivered almonds onto a cookie sheet and toast in the oven at 350 F for a few minutes. Watch closely so they don't burn. Set aside to cool. Mix finely chopped cabbage and sliced green onions in a salad bowl and set aside or refrigerate ahead of time.

Dressing
1/4 cup canola oil
3 Tbsp red wine vinegar (this is the "key ingredient", in my opinion)
salt and pepper to taste
1/2 tsp chicken in a mug flavouring
1 tsp soy sauce

Whisk dressing ingredients together. Immediately (as in, minutes) before serving, add enough dressing to lightly coat the salad and toss in toasted noodles, sunflower seeds, and almonds. It is important that you add the dressing and noodles, etc. only RIGHT before serving to keep the salad crunchy.

When I make this salad for just the two of us, I only mix up enough salad to serve the two of us and then keep the leftover chopped cabbage/green onions in a bowl in the fridge, the dressing in the fridge, and the toasted things in a container. I just mix them together as needed because the leftover salad all mixed together isn't near as good as when you mix it right before serving. Enjoy!