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1
Arrange the salad mix among 4 bowls, piling it high.
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2
Top each with the cucumber, red onion, and cheese.
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3
Scatter the tomatoes, olives, and pepperoncini over each salad.
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4
Drizzle each salad with 2 tablespoons of Greek dressing.
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5
1/4 cup red wine vinegar
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6
1/8 cup white wine vinegar
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7
1 teaspoon Dijon mustard
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8
1 teaspoon fine salt, plus more as needed
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9
1/2 teaspoon fresh ground black pepper
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10
1/4 teaspoon crushed red pepper or dash of cayenne, optional
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11
1 small clove garlic
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12
1/3 cup extra-virgin olive oil
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13
1/2 cup canola oil
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14
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano or Italian seasoning
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15
In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree.
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16
With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing.
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17
Repeat with the canola oil.
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18
Transfer the dressing to a glass storage container and mix in the oregano.
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19
Taste the dressing and season with salt, if necessary.
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20
The dressing will keep for 2 weeks, covered in the refrigerator..
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21
Nutritional Analysis per Serving:
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22
Calories: 205.50
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23
Total Fat: 23
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24
Saturated Fat: 2
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25
Carbohydrates: 0.14
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26
Fiber: 0.01
