Creamy Greek Salad Recipe

Name: Creamy Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; ¼ cup vinegar; 2 garlic cloves, crushed; 2 tablespoons Worcestershire sauce; 3 drops Tabasco sauce; 1 teaspoon dry mustard; ½ teaspoon salt; ½ teaspoon pepper; ¼ cup oil; 1 head romaine lettuce, chopped; 1 tomatoes, cut in chunks; 12 red onion, sliced; ½ cup black olives; ½ cup feta cheese

Servings: persons

1 egg
¼ cup vinegar
2 garlic cloves, crushed
2 tablespoons Worcestershire sauce
3 drops Tabasco sauce
1 teaspoon dry mustard
½ teaspoon salt
½ teaspoon pepper
¼ cup oil
1 head romaine lettuce, chopped
1 tomatoes, cut in chunks
12 red onion, sliced
½ cup black olives
½ cup feta cheese

1
Using food processor, blend the egg, garlic, vinegar, worcestershire sauce, tabasco sauce, garlic, dry mustard, 2 Tbsp Feta, salt and pepper.
2
With motor running, drizzle oil through the feed tube and process until mixture is thick.
3
Set aside.
4
Place lettuce in large salad bowl, add the tomato, cucumber, onion and olives.
5
Pour dressing over salad and toss.
6
Top with remaining cheese.
7
I now use 1/3 cup Egg Beater or similar to replace the egg.
8
Have extra Feta on hand.
9
I always sprinkle more on my salad.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 egg, ¼ cup vinegar, 2 garlic cloves, crushed, 2 tablespoons Worcestershire sauce, and more.

Yes, Creamy Greek Salad 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.

Creamy Greek Salad

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