This is one of my favorite salads if it is done right. I personally think that marinating the feta, cucumbers, onions and tomatoes in the salad dressing at least for 2 hours at room temp or in the fridge overnight and allow to sit at room temp for an hour before tossing in the romaine and serving. It makes all the difference 😊
- 6 tbs Greek Salad Dressing
- 1 cup chopped cucumber
- 1 cup halved grape tomatoes
- 1 cup red onion chopped into bite sized chunks
- 1/2 feta chopped into bite sized pieces
- 1 head romaine chopped into bite sized pieces
- In a large container combine the cucumbers, tomatoes, red onions and feta with the Greek Salad Dressing. Allow to sit for a minimum of 2 hours at room temp or in the fridge over night (I recommend overnight😉)
- Toss in romaine lettuce and add more dressing if needed.
A rule of thumb I have for all salad dressings is to let them sit for a minimum of 24 hours but honestly longer is better. Make it 2 to 3 days before you actually use it and you’ll have a perfect blend of flavors that have completely marinated together.
Keep this for up to a month in your fridge, if it lasts that is 😉
- 6 tbs olive oil
- 2 tbs sweet rosé wine vinegar or red wine vinegar
- 2 tbs white wine vinegar
- 1 tbs lemon juice
- 2 tsp dijon mustard
- 2 tsp minced garlic
- 1 tsp dried basil
- 2 tsp oregano
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground coriander
- 1/2 – 1 tsp sugar depending on preference
- 1/2 tsp seasoning salt
- 1/2 tsp ground pepper
- 2 tsp feta cheese
- Pulse all ingredients together in a blender 5 to 6 times.
- Allow 24 to 48 hours resting time in an air tight container in the fridge for best results.
With it being summer time and all, we tend to eat a lot of caesar salads. It just seems to go right with anything that is cooked on the grill. That being said we all know a good dressing doesn’t come cheap and quite frankly I am cheap. I have a hard time with what a small bottle of Renee’s dressing costs. So here I am with a dressing you can make in minutes at home with ingredients you already have in your fridge.
Before I get to the recipe I have to add a little note about using real mayonnaise. There is no substitute for it, kraft miracle whip is not mayonnaise and it does not react with the oil. You will end up with an oily mix of disgustingness. This is from personal experience because I am that stubborn and just had to find out for myself.
- 3/4 mayonnaise, I used Hellman’s
- 1-3 cloves of garlic, depending on your taste
- 2 tsp dijon mustard
- 2 tsp worchestershire
- 1 1/2 – 2 tbs lemon juice, depending on your preference
- zest of 1/2 lemon
- 1/4 cup oil, you can use infused oils and I recommend it
- 3 tbs parmesan cheese, fresh or the kraft kind
- Salt and pepper to taste
Put everything in a blender, food processor or magic bullet ( I personally prefer my bullet as I can store it in the same container it’s made in 😉 ) blend everything together, taste and adjust salt and pepper to taste. Give it at least an hour to sit and absorb itself.
I find a good potato salad is always better the next day. The potatoes seem to absorb so much more flavor from the dressing the longer they sit in it. I also like adding a lot of colorful fresh raw veggies into my potato salad. It adds a little texture to it, the small pieces soften up in the dressing and the variety of colors just looks nicer then a plain white potato salad. However if you are not a fan of potato salad with extra veggies in it then just don’t use them. The dressing is good either way 🙂
- 1 & 1/2 lbs of russet potatoes ( appx 6 med )
- 3/4 cup Miracle Whip
- 1 tbs mustard ( Keen’s Hot Mustard is a real nice touch but I would use 1/2 tbs spoon due to how powerful it is )
- 1 – 1 1/2tbs lemon juice ( fresh is better but bottled will work )
- seasoning salt and pepper to taste
- 1 celery stick, finely chopped
- 1/4 cup grated carrot
- 4-5 sliced radish
- 2 tbs each green, red & yellow bell peppers finely chopped
- 2 sliced green onion, just the green part
- diced cheddar cheese
- 1 hard boiled egg per person, cut in half and sliced
- Steam or boil potatoes until a fork easily slides through. Set aside and allow to cool.
- In a medium sized bowl mix everything together except for the egg and the cheddar.
- Take appx 1/4 cup of the potatoes and put in a small bowl and mash with a fork. Chop the remaining potatoes into bite sized pieces and set aside again.
- Mix the mashed potatoes into the salad dressing.
- Mix in the chopped up potatoes, 1 of the hard boiled eggs and the cheddar cheese. Save the remaining egg for the top of the salad.