One of Sherri Kinsey of Fayetteville’sfavorite vegetable medleys!
Recipe: Sherri’s Greek Salad
2 medium tomatoes, cut into bite sizepieces (Roma tomatoes work well)
1 zucchini, sliced julienne style
1 cucumber, sliced
1 small red onion, sliced and separated
1 can pitted ripe olives, drained
1 can artichoke hearts, not in oil, do not drain
1/4 cup red wine vinegar
1/4 teaspoon fresh ground black pepper
1 teaspoon garlic powder
Salt to taste
3/4 cup crumbled feta cheese optional
Makes 6 servings.
Recipe provided courtesy of HoneysuckleWhite, a division of Cargill, Incorporated. Used with permission.
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