 | | Directions |
- It's a good idea to make the dressing ahead of time to help blend and enhance the flavors. In a bowl, add the minced garlic, salt, pepper, vinegar, oils, and oregano; whisk until blended.
- Shred cabbage coarsely (it has more crunch when coarsely shredded). Red cabbage may be used along with the green to add more color. May prepare the cabbage early in the day and store in the refrigerator (the size of the cabbage head will determine the number of servings.)
- Cut the sweet red pepper into julienne strips, quarter the olives, chop parsley and crumble feta cheese.
- Combine all the ingredients in a large salad bowl and toss gently right before serving.
- Pour dressing over all the salad ingredients right before serving.
|
|
|
Prep Time: 15 minutes
Container: large salad bowl
Servings: 10
|  | | Ingredients | | - | | 1 head green cabbage, coarsely shredded |
| - | | 1 sweet red pepper, cut into julienne strips |
| - | | 1/2 cup Kalamata olives, quartered |
| - | | 1/2 cup parsley, chopped (more if desired) |
| - | | 8 ounces feta cheese, crumbled |
| - | | 2 cloves garlic, minced |
| - | | 1/2 teaspoon salt |
| - | | fresly ground black pepper (2-3 grinds) |
| - | | 1/4 cup vinegar (wine or cider) |
| - | | 2/3 cup oil (combination of olive and canola oil) |
| - | | splash of balsamic vinegar (opt.) |
| - | | 1 teaspoon ground oregano (adjust this amount to your taste) |
| - | | fresh oregano, minced, if desired |
| |
| |
