River Grille Greek Salad
This dish was served at Axels River Grille in Mendota, Minnesota, in the 1990s.
Ingredients
Dressing
- 2 c. extra-virgin olive oil
- ½ c. minced garlic
- ¼ c. lemon juice
- 1/2 c. red wine vinegar
- ½ c. fresh oregano, minced
- 1 Tbsp. salt
- Pinch pepper
Salad
- 1 head romaine lettuce, chopped
- 1 head iceberg lettuce, chopped
- 1 red onion, Julienne cut
- 1 cucumber, sliced
- 2 tomatoes, cut into wedges
- 1 c. crumbled feta cheese
- 20 kalamata olives
- 4 pepperoncini pickled peppers
Instructions
- In a saucepan, combine the olive oil and garlic; heat for 10 minutes, making sure it doesn't boil. Cool to room temperature. Add lemon juice, vinegar, oregano, salt and pepper. Mix well.
- In a large bowl, combine the lettuces. Add red onion, cucumber and tomato wedges. Toss with dressing.
- Crumble feta cheese over top. Garnish with kalamata olives and cut-up pepperoncini.
Notes
Dressing makes 3½ cups. Refrigerate any leftovers for later.