Greek Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 3 cups curly endive lettuce (use one or both for a total of 3 cups) or 3 cups romaine lettuce, torn (use one or both for a total of 3 cups)
• 1 1/2 cups iceberg lettuce or 1 1/2 cups spinach, torn
• 8 ounces cooked lean lamb (1 1/2 cups) or 8 ounces cooked lamb (1 1/2 cups) or 8 ounces cooked chicken (1 1/2 cups) or 8 ounces cooked turkey (1 1/2 cups) or 8 ounces cooked beef (1 1/2 cups) or 8 ounces cooked goat meat, cut into bite-size strips (1 1/2 cups)
• 1 medium tomato, chopped
• 1/2 small cucumber, thinly sliced
• 1/2 cup feta cheese, crumbled
• 6 radishes, thinly sliced
• 1/4 cup green onion, thinly sliced
• 2 tablespoons pitted ripe olives, sliced
• 1/2 cup greek vinaigrette (recommend greek vinaigrette)
• 4 anchovy fillets, drained rinsed and patted dry (optional)

Recipe

• 1 in large bowl, toss together all greens and divide among 5 salad plates.
• 2 arrange 1/4 of meat, tomato, cucumber, feta cheese, radishes, green onions and olives on each plate of greens.
• 3 drizzle with greek vinaigrette (about 2 tbsp per plate).
• 4 if desired, top each with anchovy fillet.