Greek Salad

I love salads.  I am totally fine with a salad for dinner. My southern meat and potatoes husband is not. According to him, a salad is fine as long as its on the side of a steak.  I've managed to find a salad or two that he likes enough to not complain when I make it for dinner.  One of those is a buffalo chicken salad because the chicken on the salad meets his meat requirement.  The other is this Greek Salad.  I found the recipe for it on the Pioneer Woman's blog and just tweaked it a little.  I'm just going to give the recipe for the dressing because I'm sure everyone can make a salad.  When I make this I usually use: romaine lettuce, tomatoes, cucumber, thinly sliced red onions, kalamata olives, some sliced pepperoncinis and sometimes throw some salami in.

To make the dressing:

Combine a 1/4 cup olive oil, 2 1/2 tablespoons red wine vinegar, 2 teaspoons sugar, 2 cloves minced garlic, about 10 kalamata olives chopped extra fine, a pinch or two of salt, a few shakes of black pepper.  Mix it together and taste it.  adjust if needed. (It's pretty much the same recipe on the Pioneer Woman's site, so she gets the credit!  i just upped the amount of sugar, olives and garlic, because i found myself always adding more to the original recipe!) I always try to make it in advance so it can sit a while before adding it to the salad.

After you dump the dressing on the salad, squeeze some fresh lemon juice over the entire thing.

This is also really good in a wrap or in a pita.