0.5 cups olive oil For dressing | |
3 tablespoons red wine vinegar For dressing | |
1 teaspoon Dijon mustard For dressing | |
1 teaspoon minced garlic For dressing | |
2 teaspoons pepper For dressing | |
1 teaspoon dried oregano For dressing | |
0.5 teaspoons honey For dressing | |
1 teaspoon fresh lemon juice For dressing | |
1 cup cherry tomato, cut into half For salad | |
0.25 cups red bell pepper, cut into cubes For salad | |
0.25 cups yellow bell pepper, cut into cubes For salad | |
1 cucumber, cut into cubes For salad | |
1 red onion, cut into slices For salad | |
0.5 cups Kalamata olives, pitted and cut into half For salad | |
1 cup crumbled feta cheese For salad | |
1 medium-size avocado, diced For salad |
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