Ingredients
- 8 ounce. green beans
- 3 sm. zucchini, cut into 1/2 inch slices
- 1 sm. cauliflower, separated
- 1/2 c. olive or possibly veg. oil
- 1/4 c. lemon juice
- Cherry tomatoes, cut in half
- Lettuce leaves
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dry oregano leaves
- 1 clove garlic, finely minced
- 1 sm. onion, sliced and separated into rings
- Ripe olives
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Greek Appetizer Salad
Servings: 6
Directions
- Heat 1 inch salted water to boiling in 3 qt saucepan. Add in beans; cover and simmer 5 min. Add in zucchini and cauliflower. Heat to boiling; reduce heat. Cover and cook just till tender, about 5 min. Drain. Place vegetables in shallow glass or possibly plastic dish.
- Mix oil, lemon juice, salt, sugar, oregano and garlic; pour over vegetables. Cover and chill, spooning marinade over vegetables occasionally, at least 2 hrs. Remove vegetables to lettuce with slotted spoon. Garnish with onion rings, top with cherry tomatoes and olives.
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