From McCall's magazine, January 1986

1 large head romaine lettuce, washed, drained and chilled
2 medium tomatoes, cut into 1/2-inch wedges
1 large cucumber, cleaned, sliced 1/8-inch thick
6 - 8 radishes, trimmed and thinly sliced
4 green onions, cut into 1/4-inches slices
6 ounces feta cheese, coarsely crumbled
1/4 lb imported Greek black olives
1 teaspoon finely chopped fresh mint (about 1/4 teaspoon dried)
1/2 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons red-wine vinegar
1 clove garlic, crushed
1/2 teaspoon finely chopped fresh oregano (1/8 teaspoon dried)

Tear lettuce into bite-size pieces, discarding any tough stem ends or
discolored leaves. Place in large salad bowl. Add tomatoes,
cucumber, radishes, onions, cheese and olives. Sprinkle with mint.
Blend remaining ingredients in small bowl with whisk . Pour over
salad; toss lightly till thoroughly mixed. Serve immediately. Makes
6 servings.
(My note: This makes a very large salad)
I'm always a little more generous with the feta and olives.
No additional salt needed.
Janet US

On Wednesday, July 8, 2015 at 8:03:23 AM UTC-7, Janet B wrote:
> From McCall's magazine, January 1986
>
> 1 large head romaine lettuce, washed, drained and chilled
> 2 medium tomatoes, cut into 1/2-inch wedges
> 1 large cucumber, cleaned, sliced 1/8-inch thick
> 6 - 8 radishes, trimmed and thinly sliced
> 4 green onions, cut into 1/4-inches slices
> 6 ounces feta cheese, coarsely crumbled
> 1/4 lb imported Greek black olives
> 1 teaspoon finely chopped fresh mint (about 1/4 teaspoon dried)
> 1/2 cup olive oil
> 3 tablespoons fresh lemon juice
> 2 tablespoons red-wine vinegar
> 1 clove garlic, crushed
> 1/2 teaspoon finely chopped fresh oregano (1/8 teaspoon dried)
>
> Tear lettuce into bite-size pieces, discarding any tough stem ends or
> discolored leaves. Place in large salad bowl. Add tomatoes,
> cucumber, radishes, onions, cheese and olives. Sprinkle with mint.
> Blend remaining ingredients in small bowl with whisk . Pour over
> salad; toss lightly till thoroughly mixed. Serve immediately. Makes
> 6 servings.
> (My note: This makes a very large salad)
> I'm always a little more generous with the feta and olives.
> No additional salt needed.
> Janet US

I've always loved this "Greek" salad. It never goes out of style.

On Wed, 8 Jul 2015 09:40:11 -0700 (PDT), ImStillMags
> wrote:

>On Wednesday, July 8, 2015 at 8:03:23 AM UTC-7, Janet B wrote:
>> From McCall's magazine, January 1986
>>
>> 1 large head romaine lettuce, washed, drained and chilled
>> 2 medium tomatoes, cut into 1/2-inch wedges
>> 1 large cucumber, cleaned, sliced 1/8-inch thick
>> 6 - 8 radishes, trimmed and thinly sliced
>> 4 green onions, cut into 1/4-inches slices
>> 6 ounces feta cheese, coarsely crumbled
>> 1/4 lb imported Greek black olives
>> 1 teaspoon finely chopped fresh mint (about 1/4 teaspoon dried)
>> 1/2 cup olive oil
>> 3 tablespoons fresh lemon juice
>> 2 tablespoons red-wine vinegar
>> 1 clove garlic, crushed
>> 1/2 teaspoon finely chopped fresh oregano (1/8 teaspoon dried)
>>
>> Tear lettuce into bite-size pieces, discarding any tough stem ends or
>> discolored leaves. Place in large salad bowl. Add tomatoes,
>> cucumber, radishes, onions, cheese and olives. Sprinkle with mint.
>> Blend remaining ingredients in small bowl with whisk . Pour over
>> salad; toss lightly till thoroughly mixed. Serve immediately. Makes
>> 6 servings.
>> (My note: This makes a very large salad)
>> I'm always a little more generous with the feta and olives.
>> No additional salt needed.
>> Janet US
>
>I've always loved this "Greek" salad. It never goes out of style.

Absolutely. I figured that most of you already had the recipe but I
posted for those that mighty not.
Janet US

On Wednesday, July 8, 2015 at 8:03:23 AM UTC-7, Janet B wrote:
> From McCall's magazine, January 1986
>
> 1 large head romaine lettuce, washed, drained and chilled
> 2 medium tomatoes, cut into 1/2-inch wedges
> 1 large cucumber, cleaned, sliced 1/8-inch thick
> 6 - 8 radishes, trimmed and thinly sliced
> 4 green onions, cut into 1/4-inches slices
> 6 ounces feta cheese, coarsely crumbled
> 1/4 lb imported Greek black olives
> 1 teaspoon finely chopped fresh mint (about 1/4 teaspoon dried)
> 1/2 cup olive oil
> 3 tablespoons fresh lemon juice
> 2 tablespoons red-wine vinegar
> 1 clove garlic, crushed
> 1/2 teaspoon finely chopped fresh oregano (1/8 teaspoon dried)

The real horiatiki salad has no lettuce, radish, or mint. But it
does include sweet peppers. And it has sweet onion instead of green
onions, and feta chunks instead of crumbles.
>
> Tear lettuce into bite-size pieces, discarding any tough stem ends or
> discolored leaves. Place in large salad bowl. Add tomatoes,
> cucumber, radishes, onions, cheese and olives. Sprinkle with mint.
> Blend remaining ingredients in small bowl with whisk . Pour over
> salad; toss lightly till thoroughly mixed. Serve immediately. Makes
> 6 servings.
> (My note: This makes a very large salad)
> I'm always a little more generous with the feta and olives.
> No additional salt needed.
> Janet US

On Wed, 8 Jul 2015 11:36:35 -0700 (PDT), wrote:

>On Wednesday, July 8, 2015 at 8:03:23 AM UTC-7, Janet B wrote:
>> From McCall's magazine, January 1986
>>
>> 1 large head romaine lettuce, washed, drained and chilled
>> 2 medium tomatoes, cut into 1/2-inch wedges
>> 1 large cucumber, cleaned, sliced 1/8-inch thick
>> 6 - 8 radishes, trimmed and thinly sliced
>> 4 green onions, cut into 1/4-inches slices
>> 6 ounces feta cheese, coarsely crumbled
>> 1/4 lb imported Greek black olives
>> 1 teaspoon finely chopped fresh mint (about 1/4 teaspoon dried)
>> 1/2 cup olive oil
>> 3 tablespoons fresh lemon juice
>> 2 tablespoons red-wine vinegar
>> 1 clove garlic, crushed
>> 1/2 teaspoon finely chopped fresh oregano (1/8 teaspoon dried)
>
>The real horiatiki salad has no lettuce, radish, or mint. But it
>does include sweet peppers. And it has sweet onion instead of green
>onions, and feta chunks instead of crumbles.
>>
>> Tear lettuce into bite-size pieces, discarding any tough stem ends or
>> discolored leaves. Place in large salad bowl. Add tomatoes,
>> cucumber, radishes, onions, cheese and olives. Sprinkle with mint.
>> Blend remaining ingredients in small bowl with whisk . Pour over
>> salad; toss lightly till thoroughly mixed. Serve immediately. Makes
>> 6 servings.
>> (My note: This makes a very large salad)
>> I'm always a little more generous with the feta and olives.
>> No additional salt needed.
>> Janet US

I've been told that before. I don't cut the feta into squares but the
feta is in chunks.
However, read the second paragraph in this Wiki article. Many
countries in the world refer to the above as a Greek salad.
https://en.wikipedia.org/wiki/Greek_salad
Janet US

On 7/9/2015 5:11 AM, Janet B wrote:
> On Wed, 8 Jul 2015 11:36:35 -0700 (PDT), wrote:
All The Mexican Rapists Will Vote For Donald Trump, Says Noted Idiot
Donald Trump
Remember how Donald Trump says Mexican immigrants are druggy rapists
from hell, but also that some of them are very nice? And remember how he
hires undocumented immigrants to build his shitty-looking hotels for
people with no taste? Well the first thing, according to Trump!, is
true, but the second thing is a big lie, you big dumb stupid idiot. But
none of that matters, because you know who loves Donald Trump so much
they just can’t stand it? Those sweet, kind-hearted Mexican rapists and
druggers. And if Trump gets the Republican nomination, he’s going to win
ALL the Latinos, because they just won’t be able to help themselves. He
said these idiot words to NBC News:

“I have a great relationship with the Mexican people.”

Weird, we feel like we have heard exactly that locution before, where
could it have been? Oh, right.

“I have many people working for me – look at the job in Washington
– I have many legal immigrants working with me. And many of them come
from Mexico. They love me, I love them,” the 2016 GOP contender said in
an interview with NBC News. “And I’ll tell you something, if I get the
nomination, I’ll win the Latino vote. I will win it, because I will
create jobs.”

Trump says there aren’t any illegal immigrants working for him, because
none of the journalists who wrote about that took the time to “write
them down,” so guess they don’t exist, QED! Donald Trump!

On 7/8/2015 3:10 PM, Acme Bully Control wrote:
> On 7/9/2015 5:11 AM, Janet B wrote:
>> On Wed, 8 Jul 2015 11:36:35 -0700 (PDT), wrote:
> All The Mexican Rapists

Bodine FRAUD!

On 2015-07-08 2:36 PM, wrote:

> The real horiatiki salad has no lettuce, radish, or mint. But it
> does include sweet peppers. And it has sweet onion instead of green
> onions, and feta chunks instead of crumbles.


Very true. When I go to Greek restaurants I have to be careful when
ordering a salad and make sure that it is horiatiki or village salad and
not the NS Greek restaurant lettuce version. We have them at home once
or twice a week in the summer. I chop and slice the ingredients and just
before serving I sprinkle some lemon juice and drizzle olive oil over
it. No f&^%ing lettuce.

When I was working we often went to a hamburger joint run by a Greek
family. Dad ran the kitchen and the girls waited and worked the
counter. They had great broasted chicken and fresh cut fries, but
they didn't have any Greek dishes on their menu. A couple times when we
were there the family would sit down to eat together and I was always
envious of the real Greek salad they ate. If it had been on the menu I
would have ordered it.




>>
>> Tear lettuce into bite-size pieces, discarding any tough stem ends or
>> discolored leaves. Place in large salad bowl. Add tomatoes,
>> cucumber, radishes, onions, cheese and olives. Sprinkle with mint.
>> Blend remaining ingredients in small bowl with whisk . Pour over
>> salad; toss lightly till thoroughly mixed. Serve immediately. Makes
>> 6 servings.
>> (My note: This makes a very large salad)
>> I'm always a little more generous with the feta and olives.
>> No additional salt needed.
>> Janet US
>

On Wed, 08 Jul 2015 13:11:25 -0600, Janet B >
wrote:

>On Wed, 8 Jul 2015 11:36:35 -0700 (PDT), wrote:
>
>>On Wednesday, July 8, 2015 at 8:03:23 AM UTC-7, Janet B wrote:
>>> From McCall's magazine, January 1986
>>>
>>> 1 large head romaine lettuce, washed, drained and chilled
>>> 2 medium tomatoes, cut into 1/2-inch wedges
>>> 1 large cucumber, cleaned, sliced 1/8-inch thick
>>> 6 - 8 radishes, trimmed and thinly sliced
>>> 4 green onions, cut into 1/4-inches slices
>>> 6 ounces feta cheese, coarsely crumbled
>>> 1/4 lb imported Greek black olives
>>> 1 teaspoon finely chopped fresh mint (about 1/4 teaspoon dried)
>>> 1/2 cup olive oil
>>> 3 tablespoons fresh lemon juice
>>> 2 tablespoons red-wine vinegar
>>> 1 clove garlic, crushed
>>> 1/2 teaspoon finely chopped fresh oregano (1/8 teaspoon dried)
>>
>>The real horiatiki salad has no lettuce, radish, or mint. But it
>>does include sweet peppers. And it has sweet onion instead of green
>>onions, and feta chunks instead of crumbles.
>>>
>>> Tear lettuce into bite-size pieces, discarding any tough stem ends or
>>> discolored leaves. Place in large salad bowl. Add tomatoes,
>>> cucumber, radishes, onions, cheese and olives. Sprinkle with mint.
>>> Blend remaining ingredients in small bowl with whisk . Pour over
>>> salad; toss lightly till thoroughly mixed. Serve immediately. Makes
>>> 6 servings.
>>> (My note: This makes a very large salad)
>>> I'm always a little more generous with the feta and olives.
>>> No additional salt needed.
>>> Janet US
>
>I've been told that before. I don't cut the feta into squares but the
>feta is in chunks.
>However, read the second paragraph in this Wiki article. Many
>countries in the world refer to the above as a Greek salad.
>https://en.wikipedia.org/wiki/Greek_salad

It's Greek to me! I'm fine with lettuce, but could lose the radishes.

Generally drowning in dressing.

Also served with pita bread and hummus, babaganoush, or in my house
just tahini sauce, pita also good for soaking up extra dressing.

And of course you can add protein - chicken or shrimp or gyros.

Before the invention of the Chinese Chicken Salad, Greek Salad ruled
the Earth!

J.


>Janet US

On Thursday, July 9, 2015 at 7:12:18 PM UTC-4, JRStern wrote:

> Before the invention of the Chinese Chicken Salad, Greek Salad ruled
> the Earth!

It still does, for me. Those Chinese Chicken Salads are always
glopped up with a sweet dressing. No, thank you.

Cindy Hamilton

On 7/8/2015 10:03 AM, Janet B wrote:
> From McCall's magazine, January 1986
>
> 1 large head romaine lettuce, washed, drained and chilled
> 2 medium tomatoes, cut into 1/2-inch wedges
> 1 large cucumber, cleaned, sliced 1/8-inch thick
> 6 - 8 radishes, trimmed and thinly sliced
> 4 green onions, cut into 1/4-inches slices
> 6 ounces feta cheese, coarsely crumbled
> 1/4 lb imported Greek black olives
> 1 teaspoon finely chopped fresh mint (about 1/4 teaspoon dried)
> 1/2 cup olive oil
> 3 tablespoons fresh lemon juice
> 2 tablespoons red-wine vinegar
> 1 clove garlic, crushed
> 1/2 teaspoon finely chopped fresh oregano (1/8 teaspoon dried)
>
> Tear lettuce into bite-size pieces, discarding any tough stem ends or
> discolored leaves. Place in large salad bowl. Add tomatoes,
> cucumber, radishes, onions, cheese and olives. Sprinkle with mint.
> Blend remaining ingredients in small bowl with whisk . Pour over
> salad; toss lightly till thoroughly mixed. Serve immediately. Makes
> 6 servings.
> (My note: This makes a very large salad)
> I'm always a little more generous with the feta and olives.
> No additional salt needed.
> Janet US
>
Thanks for posting this. I had a great many salads when my sister and I
were in Greece several years ago. Most were comprised of large chunks
of fresh veggies. Only a few of them had lettuce. I preferred the ones
without lettuce (more nutrition and better taste). However, I do prefer
feta crumbles (lots of them) instead of the very large chunks served in
Greece.

MaryL

MaryL wrote:
>
> However, I do prefer
> feta crumbles (lots of them) instead of the very large chunks served in
> Greece.

I LOVE feta crumbles on any salad. :-D

On Fri, 10 Jul 2015 08:31:21 -0500, MaryL
> wrote:

>On 7/8/2015 10:03 AM, Janet B wrote:
>> From McCall's magazine, January 1986
>>
>> 1 large head romaine lettuce, washed, drained and chilled
>> 2 medium tomatoes, cut into 1/2-inch wedges
>> 1 large cucumber, cleaned, sliced 1/8-inch thick
>> 6 - 8 radishes, trimmed and thinly sliced
>> 4 green onions, cut into 1/4-inches slices
>> 6 ounces feta cheese, coarsely crumbled
>> 1/4 lb imported Greek black olives
>> 1 teaspoon finely chopped fresh mint (about 1/4 teaspoon dried)
>> 1/2 cup olive oil
>> 3 tablespoons fresh lemon juice
>> 2 tablespoons red-wine vinegar
>> 1 clove garlic, crushed
>> 1/2 teaspoon finely chopped fresh oregano (1/8 teaspoon dried)
>>
>> Tear lettuce into bite-size pieces, discarding any tough stem ends or
>> discolored leaves. Place in large salad bowl. Add tomatoes,
>> cucumber, radishes, onions, cheese and olives. Sprinkle with mint.
>> Blend remaining ingredients in small bowl with whisk . Pour over
>> salad; toss lightly till thoroughly mixed. Serve immediately. Makes
>> 6 servings.
>> (My note: This makes a very large salad)
>> I'm always a little more generous with the feta and olives.
>> No additional salt needed.
>> Janet US
>>
>Thanks for posting this. I had a great many salads when my sister and I
>were in Greece several years ago. Most were comprised of large chunks
>of fresh veggies. Only a few of them had lettuce. I preferred the ones
>without lettuce (more nutrition and better taste). However, I do prefer
>feta crumbles (lots of them) instead of the very large chunks served in
>Greece.
>
>MaryL

You're welcome. Although I make this all times of year, I prefer it
during summer because I can use the fresh herbs from the garden.
Janet US

On Fri, 10 Jul 2015 06:13:17 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, July 9, 2015 at 7:12:18 PM UTC-4, JRStern wrote:
>
>> Before the invention of the Chinese Chicken Salad, Greek Salad ruled
>> the Earth!
>
>It still does, for me. Those Chinese Chicken Salads are always
>glopped up with a sweet dressing. No, thank you.
>
>Cindy Hamilton

That's why I suggest some tahini on the Greek salad, competes better
with the sesame oil on the Chinese. Throw in a few clementine
segments and I think we're there!

J.

On Friday, July 10, 2015 at 8:17:02 PM UTC-4, JRStern wrote:
> On Fri, 10 Jul 2015 06:13:17 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Thursday, July 9, 2015 at 7:12:18 PM UTC-4, JRStern wrote:
> >
> >> Before the invention of the Chinese Chicken Salad, Greek Salad ruled
> >> the Earth!
> >
> >It still does, for me. Those Chinese Chicken Salads are always
> >glopped up with a sweet dressing. No, thank you.
> >
> >Cindy Hamilton
>
> That's why I suggest some tahini on the Greek salad, competes better
> with the sesame oil on the Chinese. Throw in a few clementine
> segments and I think we're there!

Aaannnd, you lost me. No fruit on my salads, please.

Do we really need to make Greek salad taste more like Chinese Chicken
Salad?

Incidentally, the restaurant where I get Greek salad (when
I don't make my own, of course) adds a tiny bit of dill, which I
don't think I've seen mentioned yet.

Cindy Hamilton

On Sat, 11 Jul 2015 03:21:44 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, July 10, 2015 at 8:17:02 PM UTC-4, JRStern wrote:
>> On Fri, 10 Jul 2015 06:13:17 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Thursday, July 9, 2015 at 7:12:18 PM UTC-4, JRStern wrote:
>> >
>> >> Before the invention of the Chinese Chicken Salad, Greek Salad ruled
>> >> the Earth!
>> >
>> >It still does, for me. Those Chinese Chicken Salads are always
>> >glopped up with a sweet dressing. No, thank you.
>> >
>> >Cindy Hamilton
>>
>> That's why I suggest some tahini on the Greek salad, competes better
>> with the sesame oil on the Chinese. Throw in a few clementine
>> segments and I think we're there!
>
>Aaannnd, you lost me. No fruit on my salads, please.

Um, it's manditory for a Greek salad to contain fruit... olives! hehe


>Do we really need to make Greek salad taste more like Chinese Chicken
>Salad?
>
>Incidentally, the restaurant where I get Greek salad (when
>I don't make my own, of course) adds a tiny bit of dill, which I
>don't think I've seen mentioned yet.
>
>Cindy Hamilton