Greek Salad Recipes

1 c (0.2 L) mayonnaise
1 c (0.2 L) crumbled feta cheese (about 4 oz)
1/4 c (59 ml) wine vinegar
1 Tbsp. (15 ml) olive oil
1 tsp. (5 ml) Worcestershire sauce
1 clove garlic, minced
1/2 tsp. (2.5 ml) dried oregano (or 1 tsp. (5 ml) fresh)
1/2 tsp. (2.5 ml) fresh parsley, chopped, or substitute fresh cilantro

In blender or covered container, combine all ingredients.

Blend or shake to mix well -- degree of smoothness is up to the beholder.

Serve as dressing on salads or vegetables or as a topping for baked potatoes. Makes about 2 1/4 c. (0.5 L)

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Friday March 3rd, 2006