Greek Salad--update

We spent Mothers Day in Chicago with my sweet daughter Amber and her family. We haven't seen them for almost a year so baby Henry was walking, Harrison is madly riding a two-wheeler (no training wheels for this big boy) and Maya is getting ready for kindergarten! We had a wonderful visit full of walks, talks, stories, parks and of course food.

Amber is an amazing cook, it was like dining at a fine restaurant each meal. One evening Amber quickly made a delicious Greek Salad, it was so fresh tasting I had to recreate it for dinner tonight. Greek Salads are full of strong flavors, I like the Kalamata olives, artichoke hearts and Feta cheese in small pieces. The Greek Dressing turned out to be a winner, so I wrote it down! My parsley plant is going crazy, I love to find recipes that use this tasty herb. This salad is delicious--it will be on the menu often this summer! Enjoy..

Greek Salad
Romaine lettuce, torn
English cucumber, sliced
Red pepper, sliced
Kalamata olives, sliced
Marinated Artichoke hearts, drained and diced
Grilled chicken breast
Feta cheese crumbles
Grape tomatoes

Toasted Pine nuts
Croutons, I bought a baguette intending to make croutons, but it was fresh and tasted delicious 'dipped' in the Greek dressing!

Greek Salad Dressing
¼ cup red wine vinegar
Juice from ½ lemon
1 clove garlic, pressed
2 tablespoons fresh parsley, chopped
½ teaspoon sugar
Pinch dried oregano
Salt and Pepper to taste
½ cup olive oil

I made this salad again and tried a creamy dressing, toasted pine nuts and Rotisserie chicken chunks. Another hit! It was delish.

Creamy Greek Dressing

3/4 cup mayo

1 Tablespoon red wine vinegar

1Tablespoon lemon juice

1 Tablespoon vegetable oil

1 Tablespoon water

1 teaspoon Worcestershire sauce

1 teaspoon sugar

1/2 teaspoon oregano

Whisk together.

I came home to a big box on my doorstep--full of Fiesta ware! What a wonderful Mothers Day, my kids are the best! I am a lucky Mother.