Country Salad

Name: Country Salad
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: ½ pound greens, like romaine lettuce, washed, dried and broken into bite-size pieces; 3 scallions, cut in rounds; 1 large cucumber, thinly sliced; 4 ounces feta cheese; 12 Calamata olives, rinsed and pitted; 2 teaspoons capers, rinsed; 2 tablespoons extra-virgin olive oil; 3 tablespoons red-wine vinegar; Few shakes cinnamon; Few shakes dry mustard; Freshly ground black pepper to taste

By Marian Burros

Published June 24, 1989

Total Time: About 10 minutes
Rating: (0)
Comments: Read comments

Featured in: LIFE STYLE: Sunday Menu; Greek Chicken via a Church Bazaar

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Ingredients

Yield:4 servings

½ pound greens, like romaine lettuce, washed, dried and broken into bite-size pieces
3 scallions, cut in rounds
1 large cucumber, thinly sliced
4 ounces feta cheese
12 Calamata olives, rinsed and pitted
2 teaspoons capers, rinsed
2 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Few shakes cinnamon
Few shakes dry mustard
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
In salad bowl place greens, scallions and cucumber.
Step 2
Rinse cheese and crumble over salad.
Step 3
Add olives and capers.
Step 4
Whisk oil with vinegar and beat in cinnamon, mustard and pepper. Drizzle over salad and toss.