Greek Salad
Ingredients
| Ingredient | Standard | Standard Unit | Weight 1 | Unit 1 | Weight 2 | Unit 2 |
|---|---|---|---|---|---|---|
| Bread (stale)Bread (non-stale) | 11 | sliceslice | ||||
| Oil (olive) | 0.14 | cup | ||||
| Salt | 0.063 | tspn. | ||||
| Pepper | 0.063 | tpsn. | ||||
| Balsamic Vinegar | 0.063 | cup | ||||
| Dijon Mustard | 0.25 | tspn. | ||||
| Brown Sugar | 0.313 | tbsp. | ||||
| Oregano (dried) | 0.25 | tspn. | ||||
| Romaine Lettuce | 0.75 | cup | ||||
| Carrots | 0.125 | cup | ||||
| Cucumbers | 0.125 | cup | ||||
| Mushrooms | 0.125 | cup | ||||
| Tomatoes (small) | 0.125 | cup | ||||
| Bell Pepper (green) | 0.125 | cup | ||||
| Kalamata Olives (chopped) | 0.25 | tbsp. | ||||
| Feta Cheese | 0.063 | cup | ||||
| Avocado (optional)Chicken (optional)Boiled Egg (optional)Parsley (optional) |
Objects
| Object | (Optional) |
|---|---|
| Oven | No |
Instructions
- Preheat Oven (176 °C, 350°F)
- Croutons: cut bread into cubes. Toss with Olive Oil (0.25 tbsp.), salt, pepper. Spread on baking sheet. Bake (15 min).
- Dressing: Whisk Olive Oil, Balsamic Vinegar, Brown Sugar, Salt (optional), Pepper (optional), Oregano, and Mustard in a jar.
- Peel Carrots and Cucumbers. Chop Carrots, Cucumbers, Mushrooms, Tomatoes, Lettuce, and Bell Pepper.
Eating Now
- Mix Lettuce, Carrots, Cucumbers, Mushrooms, Tomatoes, Bell Peppers, Olives, Feta Cheese, and Dressing.
- Add to bowl. Add optional ingredients. Serve.
Prep for Eating Later
- Salad Mix: mix Lettuce, Carrots, Cucumbers, Mushrooms, Tomatoes, Bell Peppers. (Note: If stored for more than 1 week, don’t mix mushrooms)
- Store Dressing, Salad Mix, Croutons, (and mushrooms if storing for more than 1 week).
Eating Later
- Mix Lettuce, Carrots, Cucumbers, Mushrooms, Tomatoes, Bell Peppers, Olives, Feta Cheese, and Dressing. (If stored for more than 1 week use new mushrooms)
- Add to bowl. Add optional ingredients. Serve.