Recipes that use DA~NA’s GREEK ISLAND DRESSING

FRESH GREEK ASPARAGUS

1.   1 Bunch of asparagus cut off ends, wash and steam al dente.
2.   After cooking place on flat serving plate.
3.   Drizzle 3 Tablespoons of Da~na’s Greek Island Dressing over asparagus.
4.   Squeeze juice of 1 lemon over asparagus.
5.   Crumble 3 ounces of Feta cheese over asparagus and serve.

DA'NA'S MEDITERRANEAN ESCAPE PASTA SALAD

 1.   12 oz Rainbow Twirls Pasta cooked al dente rinse and drain lightly. Place in salad bowl.
  2.   Add 3 oz Fresh grated Parmesan Cheese.
  3.   Add 6 oz (½- bottle) Da~na’s Greek Island Dressing, toss lightly.
  4.   12 Kalamata olives, no pits, diced into small pieces.  Add to salad.
  5.   3 or 4 Pieces of Pelopmese Roasted Red Peppers, drained and dried, cut into small chunks.  Add to salad.
  6.   2 Chicken breasts pre cooked (store bought or cooked at home) cut into small chunks. Add to salad.
  7.   1 Teaspoon garlic salt. Sprinkle on salad.
  8.   6 to 7 ounces of crumbled Feta cheese. Add to salad.
  9.   Lightly toss ingredients together, serve at room temperature or chilled.
10.  Add more dressing to taste before serving, the pasta absorbs dressing.

You can get creative - meat and veggies are interchangeable or optional.

GREEK SALAD WITH LETTUCE AND RICE

Green, Leafy lettuce - half head
2 tomatoes cut in small chunks
½ cucumber peeled and cut into small chunks.
1 green onion cut small 

Crumble feta & fresh parmesan cheese over salad to taste.
Cook rice, white or brown.
Make a bed of rice, put salad on top and drizzle Da~na’s Greek Island Dressing over rice and salad. Serves 2 – 4 people. Enjoy!

GREEK GREEN BEAN SALAD

Steam 1lb green beans until al dente (do not over cook green beans)
Sprinkle with Da~na’s Greek Island Dressing, add 2 tablespoons of dill and sprinkle 1 cup fresh grated parmesan cheese. Crumble 2 oz feta over top, gently stir.  Serve at room temperature. Serves 4 Enjoy!  

GREEK SALAD – LETTUCE FREE

Serve Salad on serving plate with rim.

½ Cucumber, peeled, cut into small, thin chunks
1 large or 2 small tomatoes cut into thin, small chunks
1 green onion diced into small pieces. (optional)
4 oz. feta
6 to 10 Kalamata olives
Sprinkle dry dill on top of salad to taste (optional)

Drizzle Da~na’s Greek Island Dressing over salad. Sprinkle chunks of feta over salad and serve. This salad tastes great alone or with crunchy French bread or pita. My son Dillon and I put salad in pita bread and eat it, delicious!

MEDITERRANEAN ESCAPE HALIBUT

Ingredients:

1-½ lbs to 2 lbs Halibut, (any white fish will work,
such as sword fish, orange roughy)
½ tablespoon garlic powder
1 tablespoon oregano
½ tablespoon marjoram
2 tsp salt and pepper
1/3 cup white wine
½ cup Mediterranean escape salad dressing

Mix all ingredients for marinade together in flat bottom bowl add fish, marinate of 30 minutes to 1hour, turn fish over half way through.

BBQ until done, to taste, approximately 10 minutes on each side. Baste fish with marinade while cooking.
Or
Bake at 350 degrees basting frequently with marinade. Cook to taste, approximately 10 minutes on each side.

After fish is cooked place on serving plate and squeeze 2 or 3 lemons over cooked fish & drizzle cooked fish with olive oil

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