Simple Greek Salad

By • July 14, 2014 0 Comments

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Author Notes: This green and Greek salad, drizzled with a balsamic glaze, is a breeze to prepare for any summertime meal. The Weiser Kitchen

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Serves 6

  • 1 teaspoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil, preferably Greek
  • 1/4 cup green Manzanilla olives, pitted and chopped
  • 1/4 cup kalamata olives, pitted and chopped
  • 4 cups mixed baby lettuces
  • 1/2 cup large basil leaves, packed
  • 4 pickling cucumbers or small Persian cukes, peeled and thinly sliced
  • 1/2 cup Marcona almonds
  1. Combine the mustard, vinegar, and salt in the bottom of a large mixing bowl and whisk until smooth. While whisking, drizzle in the oil until completely incorporated.
  2. Add the olives, lettuce, basil, cukes, and Marcona almonds and toss to combine.

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