Greek Spring Salad: Prasini Salata

Greek Spring Salad: Prasini Salata

Greek Spring Salad: Prasini Salata


45 minutes

Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   4 Points
Cuisine
  • Mediterranean
  • European
  • Greek
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Ingredients
  • 1 large head green leaf lettuce, washed, dried, and shredded
  • 1/2 bunch fresh dill, snipped 
  • 6 scallions—including green parts, thinly sliced
  • 6 ounces good-quality feta (I like the kind that comes in brine), crumbled
  • about 1/3 of English seedless cucumber, sliced into half-moons
  • 1 cup red seedless grapes, halved
  • 1/4 cup extra virgin olive oil
  • juice of 1/2 lemon
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon honey or agave (optional)
  • sea salt, to taste
  • Combine the lettuce, dill, scallions, cucumber, and grapes in a large salad bowl. Drizzle the dressing over the salad and toss well. Add the feta and toss again. Serve immediately.
  • Do you love Greek salads as much as I do? Have you ever tried a Prasini Salata?
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