Greek Salad Vinaigrette

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A long-ago travel to Greece inspired herb adept Susan Belsinger to reproduce the hearty salads she had there, dressed with a vinaigrette that's dense connected caller thyme. Typically, she uses shredded greenish cabbage, thinly sliced reddish onion, kalamata olives and crumbed feta cheese.

She tosses the crockery with the vinaigrette and lets it beryllium astatine country somesthesia for 2 hours. She refrigerates the crockery for astir 30 minutes earlier serving. Then last additions of spinach leaves and grinds of caller achromatic capsicum are tossed in.

The vinaigrette tin beryllium refrigerated for up to 1 week.

From herbalist and cookbook writer Susan Belsinger of Brookeville, Md.

Ingredients

Nutritional Facts

Per tablespoon

• Calories

  80

• Fat

  9 g

• Saturated Fat

  1 g

• Sodium

  160 mg

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From herbalist and cookbook writer Susan Belsinger of Brookeville, Md.

Tested by Bonnie S. Benwick.