Greek Salad is traditionally served drizzled with olive oil and with a splash of lemon juice or vinegar. I am offering 2 dressings that are delicious alternatives.

The Salad:
4 cups cut lettuce
4 medium tomatoes, peeled, seeded and chopped
1 large cucumber, peeled. Run a fork down the sides and cut it into thin slices. This will give the edges a decorated look.
1/4 cup pitted olive slices
4 ounces feta cheese, crumbled
3 green onions, finely chopped
2 tablespoons chopped parsley
salt and freshly ground pepper to taste
2 anchovies, mashed (optional)

Combine all the ingredients in a large salad bowl and toss to mix. Pour dressing over the salad just before serving and toss to coat evenly. Serves 6.

Lemon Dill Vinaigrette:
1/4 cup lemon juice
1 tablespoon wine vinegar
1 tablespoon water
1/2 cup olive oil
1/2 teaspoon dried dill weed
1 clove garlic, put through a press
2 tablespoons grated Parmesan cheese
1 tablespoon minced parsley
salt and pepper to taste

Place all the ingredients in a jar with a tight-fitting lid and shake vigorously until the mixture is well combined. Refrigerate dressing until serving time. Yields about 1 cup dressing.

Creamy Lemon Dill Dressing:
1/2 cup low-fat sour cream
1/2 cup half and half
2 small green onions
3 tablespoons lemon juice
1/2 teaspoon dried dill weed
1/8 teaspoon garlic powder
4 tablespoons parsley leaves
salt and pepper to taste

In a blender or food processor, place all the ingredients and blend until the dressing is flecked with green. Store dressing in a jar with a tight fitting lid. Refrigerate until serving time. Yields about 1 3/4 cup dressing.

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