Greek Salad

Shelf Life: 1 day
Portion/Serving: 1 salad
Revision Date: Mar 1, 2013
Notes

For the To-Go salad - the dressing is packaged and placed on the side, with fresh lemon wedge in package.

Ingredients

4 oz. Romaine Lettuce
1 oz. Feta Cheese
6 ea. Kalamata Olives – cut in half lengthwise
1 oz. Cucumber – cut in ¼” half moons
1 oz. Green Bell Pepper – julienne
½ oz. Red Onion (julienne)
1 oz. Ken’s Greek Dressing, *or oil and vinegar, per customer choice
1 wedge Lemon juice – fresh
2 ea. Grape tomatoes – cut in ½
2 ea. Pepperoncini
1 ea. Breadstick (prep recipe)
1 ea. Lemon wedge, fresh cut, seeded

Equipment

  • Foodservice gloves
  • Knife
  • Cutting board
  • Mixing bowl
  • Tongs
  • 1 oz. ladle

Preparation

PROCEDURE

  1. Remove the damaged leaves of romaine, then cut into 1” x 1” pieces, wash and dry the lettuce well.
  2. Prepare and cut all other ingredients as detailed.

DINE IN

  1. Place the romaine and half of the feta, olives, cucumbers, peppers and onions in a mixing bowl, add the lemon juice and dressing.
  2. Mix well to evenly distribute the dressing.
  3. Place the mixed salad into the Cardinal R 0848 bowl.
  4. Top with the tomatoes, pepperoncini and remaining feta, olives, cucumbers, peppers and onions.
  5. Serve with breadstick as shown below.

TO-GO

  1. Place the romaine in the Eco Expressions container (0974).
  2. Top with remaining ingredients as shown (except dressing).
  3. Place lid on container, seal with square MADE Market sticker.
  4. Serve with bread stick.
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