Best Kittencals Famous Greek Salad Recipes

KITTENCAL'S FAMOUS GREEK SALAD

Kittencal's Famous Greek Salad image

Be prepared for the best Greek salad on the planet! --- plan ahead the dressing needs at least 2 or more hours to blend the flavors, I sometimes add in 1/4 cup Parmesan cheese to the dressing for a more cheesy dressing, all amounts may be adjusted to taste ---- to marinade the salad allow to sit at room temperature before serving, see bottom of instructions --- you will find this and many more of my recipes posted here http://kittencalskitchen.com/2009/04/13/kittens-famous-greek-salad/ ---also see my recipe #359292

Provided by Kittencalrecipezazz

Categories Greek

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup olive oil (can reduce to 3/4 cup)
1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
2 -4 teaspoons dried oregano (start with 2 teaspoons)
3 teaspoons fresh minced garlic (about 2 medium cloves)
1 teaspoon dried basil
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper (or to taste)
1 large romaine lettuce, chopped (or use 2 small)
2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
1 English cucumber (peeled, seeded and chopped)
1 red onion, cut in slices
1 green bell pepper (seeded and cut into rings or sliced) (optional)
1/2 lb feta cheese, crumbled (or to taste)
1 cup kalamata olive

Steps:

For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
Season with black pepper.
Chill in fridge for a couple of hours before using to blend flavors.
Place the salad ingredients in a large bowl.
Pour dressing over; toss to combine.
If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).

KITTENCAL'S MEDITERRANEAN-STYLE TAVERNA CHOPPED GREEK SALAD

Kittencal's Mediterranean-Style Taverna Chopped Greek Salad image

In Greece there are many recipes for this salad, if you love Mediterranean-style full-flavored salads then this is one I think you will really enjoy! You can omit the oil and red wine vinegar and just use the oil from the sun-dried tomatoes, but I like to add it in for extra flavor, use as much artichokes as you like, adjust all ingredients to taste, the oil-packed sun-dried tomatoes are what makes this salad so do not omit, also see my recipe#66596

Provided by Kittencalrecipezazz

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cucumbers (seeded and chopped or sliced)
3 ripe roma tomatoes, chopped
1/3 cup sun-dried tomato packed in oil (drained, diced and reserve 2 tablespoons of the oil)
quartered artichoke heart (use any amount desired)
1 small red onion, thinly sliced
1 cup kalamata olive
1 1/2 cups feta cheese, crumbled
2 tablespoons extra virgin olive oil (mixed with red wine vingar to taste)
salt & freshly ground black pepper (to taste, lots black pepper!)
dried oregano (optional and to taste)

Steps:

In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad.
Season with salt and lots fresh ground black pepper to taste.
Chill until ready to serve.
Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.

Nutrition Facts : Calories 202.8, Fat 15.9, SaturatedFat 6.7, Cholesterol 33.4, Sodium 603.5, Carbohydrate 10.3, Fiber 2.1, Sugar 4.5, Protein 6.9

KITTENCAL'S GREEK GARDEN SALAD WITH GREEK-STYLE DRESSING

Kittencal's Greek Garden Salad With Greek-Style Dressing image

All amounts may be adjusted to taste, the dressing amounts will yield just slightly over 1 cup and I strongly suggest to make the dressing in advance even better 24 hours ahead --- serve the salad with crusty bread on the side --- the dressing from my recipe#66596 also works well with this salad

Provided by Kittencalrecipezazz

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 cup olive oil (can use 1/2 cup each olive oil and vegetable oil)
2 -3 teaspoons fresh minced garlic
3 teaspoons dried oregano
3 teaspoons dried basil
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt)
1 1/2 teaspoons onion powder
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
1 -2 teaspoon sugar
fresh ground black pepper (to taste)
2 large plum tomatoes, chopped
1 small cucumber, coarsley chopped
1 small green bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
1/2 cup crumbled feta cheese
1/2 red onion, sliced (or use 1 green onion, chopped)
1/2-3/4 cup kalamata olive (or similar marinated olives)
Greek salad dressing (to taste)
1 teaspoon fresh ground black pepper (or to taste)
salt (to taste)

Steps:

For the dressing in a bowl combine all ingredients.
Cover and chill until ready to use.
In a large bowl combine tomatoes, cucumber, bell peppers, feta cheese, onion and black olives.
At this point you may chill, before serving add in salad dressing, then season with black pepper and salt.

KITTENCAL'S FAMOUS CAESAR SALAD

Kittencal's Famous Caesar Salad image

I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is that good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use only mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my recipe#125034-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596

Provided by Kittencalrecipezazz

Categories < 15 Mins

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 large head romaine lettuce (washed over and thoroughly dried)
1 1/2 cups garlic-flavored croutons (or to taste, see Kittencal's Garlic Croutons)
parmesan cheese
freshly grated black pepper (to taste)
2 anchovy fillets (or to taste)
2 fresh garlic cloves (or to taste)
1 cup mayonnaise (not salad dressing Hellman's is best)
1/4 cup half-and-half cream or 1/4 cup milk
1/3 cup grated parmesan cheese
2 tablespoons fresh squeezed lemon juice
1 tablespoon Dijon mustard (Hellman's Dijonnaise is best!)
salt and pepper
2 teaspoons Worcestershire sauce (or to taste) (optional)
buttermilk or half-and-half, for thinning

Steps:

In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
Adjust seasonings to taste.
Thin with buttermilk (or milk) for a thinner consistency if desired.
Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
Toss desired amount of dressing with Romaine lettuce and croutons.
Sprinkle with more grated Parmesan cheese if desired.