plate cup


Souvlaki dressing, two recipes
4 skinless, boneless chicken breasts or 1 ½ lbs.boneless pork loin filets
½ head of iceberg lettuce, torn
½ head of romaine, torn
4 tomato's, chopped
½ lb. black or green Greek olives
1 sweet onion, thinly sliced
¾ lb. feta cheese
4 pitas
2 tbs. olive oil

Make a double batch of the Souvlaki marinade. Set one aside for salad dressing.

Place the meat in a plastic bag or bowl. Pour the marinade over and refrigerate for at least 2 hours, 4 hours max.

Grill or broil the meat (chicken 165-170 degrees, pork 165 degrees). Brush the pitas with olive oil and grill or broil.

Assemble the salads as desired. Serve with dressing and pitas. Serves 4

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