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Recipes - BeBes Dilly of a Greek Salad Recipe

Recipe Name

BeBe's Dilly of a Greek Salad

Submitted by BeBeMartin
Recipe Description Can be made with the ingredients as listed or replace the lemon juice, dill, sugar and pepper with 1T of homemade Lemon-Dill-Peppercorn Vinegar. Kale and Swiss Chard can be replaced with Power Greens.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 10 Cook Time (minutes) 0 Ready In (minutes) 10
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner




BeBe's Dilly of a Greek Salad
Ingredients
Amt. Measure Ingredient
1
tablespoonlemon juice
1
tablespoonolive oil
1/2
teaspoonsplenda no-calorie sweetener
1/2
teaspoonblack pepper
1/2
teaspoonMinced fresh dill
1
cup, choppedKale
1
cupchard
1/2
cup, pared, choppedcucumber, diced
1
ouncefeta cheese, low fat
2
tablespoonsgreen onion tops, chopped
1/8
cupsKamata olives, chopped (2 T)
Steps
Sequence Step
1Combine lemon juice, sugar, pepper and dill. (OR use vinegar recipe below) Slowly pour in olive oil. Set dressing aside.
2Tear salad greens into manageable pieces.
3Layer mason jar. Place 2T dressing in the bottom of each jar. Put olives, green onion and cucumber on top of dressing. Do not tip or shake jar!
4Salad greens go in next. Should be about 2 cups of greens per jar. Divide feta cheese between the two jars. Close jar and refrigerate.
5Before eating, shake jar or dump into a bowl, dressing will pour over the ingredients and be ready to eat.




Lemon-Dill-Peppercorn Vinegar
Ingredients
Amt. Measure Ingredient
2
cupsVinegar,white
1
tablespoonLemon zest, fresh, one organic lemon
4
tablespoonsMinced fresh dill
1/2
teaspoonblack peppercorns cracked
Steps
Sequence Step
1For Lemon-Dill-Peppercorn Vinegar Combine spiral peel of one lemon (well washed), 4 sprigs of fresh dill and 1/2 t black whole peppercorns in a sterilized glass bottle or jar.
2Heat vinegar to just below boiling point and pour over above ingredients in bottle/jar. Seal with NON-METALIC lid.
3Store in fridge for 3 weeks. Strain vinegar through cheese cloth or coffee filter. Discard flavorings. Pour vinegar into clean bottle/jar.






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