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 Prep Time (minutes) 10 Cook Time (minutes) 0 Ready In (minutes) 10

BeBe's Dilly of a Greek Salad Ingredients Amount Measure Ingredient 1 tablespoon lemon juice 1 tablespoon olive oil 1/2 teaspoon splenda no-calorie sweetener 1/2 teaspoon black pepper 1/2 teaspoon Minced fresh dill 1 cup, chopped Kale 1 cup chard 1/2 cup, pared, chopped cucumber, diced 1 ounce feta cheese, low fat 2 tablespoons green onion tops, chopped 1/8 cups Kamata olives, chopped (2 T) Steps Sequence Step 1 Combine lemon juice, sugar, pepper and dill. (OR use vinegar recipe below) Slowly pour in olive oil. Set dressing aside. 2 Tear salad greens into manageable pieces. 3 Layer 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! 4 Salad greens go in next. Should be about 2 cups of greens per jar. Divide feta cheese between the two jars. Close jar and refrigerate. 5 Before eating, shake jar or dump into a bowl, dressing will pour over the ingredients and be ready to eat. Lemon-Dill-Peppercorn Vinegar Ingredients Amount Measure Ingredient 2 cups Vinegar,white 1 tablespoon Lemon zest, fresh, one organic lemon 4 tablespoons Minced fresh dill 1/2 teaspoon black peppercorns cracked Steps Sequence Step 1 For 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. 2 Heat vinegar to just below boiling point and pour over above ingredients in bottle/jar. Seal with NON-METALIC lid. 3 Store in fridge for 3 weeks. Strain vinegar through cheese cloth or coffee filter. Discard flavorings. Pour vinegar into clean bottle/jar.