Bottom-Of-The-Bowl Salad & Greek Dressing Recipe

Name: Bottom-Of-The-Bowl Salad & Greek Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: In the Bottom-Of-The-Bowl; 1/2 cup black olives, pitted; 1/2 cup green olives, stuffed; 1/2 cup radish, coins; 1/2 cup carrot, coins; 1/2 cup cucumber, peeled, quartered, sliced; 1 -2 cup red cabbage, sliced; Dressing; 1/3 cup oil (see NOTE below); 1 1/2 tablespoons vinegar; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/4 teaspoon paprika; Top Layer; 6 -8 cups lettuce (greens of your choice)

Servings: persons

In the Bottom-Of-The-Bowl
1/2 cup black olives, pitted
1/2 cup green olives, stuffed
1/2 cup radish, coins
1/2 cup carrot, coins
1/2 cup cucumber, peeled, quartered, sliced
1 -2 cup red cabbage, sliced
Dressing
1/3 cup oil (see NOTE below)
1 1/2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon paprika
Top Layer
6 -8 cups lettuce (greens of your choice)

1
In a large bowl with a lid, mix the bottom-of-the-bowl ingredients.
2
Pour dressing ingredients in a jar with a lid, shake vigorously to blend until sugar and salt dissolve. NOTE: Olive or canola oil works very well here.
3
Add the Top Layer of lettuce to the veggies in the bowl; drizzle dressing over this.
4
Put on the lid, go to the picnic or potluck, taking care not to up-end the bowl. :-).
5
This should marinate for at LEAST one hour; if marinating longer than a couple hours, pour the dressing over the veggies BEFORE adding the lettuce layer.
6
At serving time: toss the salad to mix the veggies and lettuce.
7
VARIATIONS: Other veggies can be used or replaced. Try sliced celery, water chestnuts, fresh green peas, canned or fresh mushroom slices, broccoli or cauliflower flowerettes, zucchini or crookneck chunks.
8
MAKE IT MAIN DISH: Add pepperoni slices (bite size pieces) or ham or bacon crumbles.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: In the Bottom-Of-The-Bowl, 1/2 cup black olives, pitted, 1/2 cup green olives, stuffed, 1/2 cup radish, coins, and more.

Yes, Bottom-Of-The-Bowl Salad & Greek Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bottom-Of-The-Bowl Salad & Greek Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions