Greek Salad with Lemon Roasted Potatoes and Creamy Feta Dressing
Creamy feta dressing
Mixed field greens
Purple onion, sliced thin
Calamati olives
Lemon roasted potatoes
Creamy Feta Dressing
3.5 oz crumbled feta (one container)
1 cup mayonnaise
¼ cup sour cream
3 oz. buttermilk
2 tsp lemon juice
1 ½ tsp sea salt
1 ½ tsp cracked black pepper
1 ½ tsp parsley
1 tsp Worcestershire sauce
Lemon Roasted Potatoes
4 small yellow skinned potatoes, diced
Olive oil
Rosemary
Salt
Pepper
Fresh lemon juice
Yeah, we're letting you free fall on the measurements, because there really isn't a right or wrong amount, just use your better judgement.
Wash and rinse potatoes. Cut into medium-sized dices and cube with peel on (‘cuz that’s where the nutrients are). In a bowl, add just enough oil to cover the potatoes. Squeeze juice from half a lemon on and mix well. Add in rosemary, salt, and pepper to taste.
If you want to make this a heartier salad to serve as a main course, you can add cooked chicken, beef or lamb.
We wanted to keep it simple, but you can also add radish slices, cherry tomatoes or cucumber slices too.
The creamy feta dressing is actually based on a roquefort dressing recipe but since one of us (k2) doesn't like bleu cheese, we decided to use feta and then ran with the Greek salad idea from there. To make it a roquefort dressing, substitute bleu cheese or gorgonzola for the the feta in the recipe above.
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