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Greek Salad
Small or Entree Size - Baby Greens, Tomato, Kalamata Olives, Feta Cheese, Pepperoncini, and Red Onions with Lemon Caper Vinaigrette
Greek Salad - Brick & Fire Recipe Card #180
- 3 oz. Baby Sweet Greens
- 1.5 oz. Kalamata Olives
- 2 oz. Feta Cheese
- 1 oz. Sliced Red Onions
- 1 oz. Pepperoncini, Sliced
- 1 ea. Roma Tomato, Wedges
- 2.5 oz. Lemon Caper Vinaigrette
In a small chilled mixing bowl, gently toss the baby greens with lemon caper vinaigrette. Layer the greens into a bowl and proceed to garnish the greens with tomatoes first, then kalamata olives, then feta cheese, the sliced onions and then the pepperoncini.
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Appetizers & Salads
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Brick & Fire 1621 South Orange Ave.
Orlando, Florida 32806
407-426-8922 Main 407-849-0822 Fax
Copyright © 2009 Brick & Fire. All rights reserved.
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