Recipe

		Greek Salad
		Serving Size - 12
		Prepared By - Mary & Randy
		Recipe Rating	Printer Friendly Recipe

2 (12 ounce) jars marinated artichoke hearts, quartered and drained

4 large cucumbers, peeled, halved lengthwise, seeded, sliced crosswise

4 large tomatoes, cut in wedges

2 yellow peppers, sliced in rings

2 sweet onions, sliced in rings

40 kalamata olives

2 cups feta cheese, crumbled

VINIAGRETTE:

20 tablespoons extra virgin olive oil

9 tablespoons white wine vinegar

2 tablespoons dried oregano

4 teaspoons lemon peel, grated

4 teaspoons lemon juice

Arrange artichokes,cucumbers,tomatoes and olives in separate sections of platter. Top with thin slices of bell pepper and onion. Whisk oil, vinegar, oregano, lemon juice, and lemon peel in small bowl to blend. Season with salt and pepper to taste. Pour dressing evenly over salad. Sprinkle with Feta cheese. Serve.