Mimi's Cafe's Greek Salad has been retired for the season. Need recipe for dressing.?

Greek Salad Dressing



3 ounces olive oil

3 ounces fresh (preferred) lemon juice

1 teaspoon dried oregano

1 teaspoon black pepper

1 teaspoon salt

4 cloves garlic, minced



Mix dressing ingredients together and then toss with vegetables.



Greek Salad



1 head iceburg lettuce

1 head romaine lettuce

1 pound plum (roma) tomatoes

6 ounces greek or black olives, sliced

4 ounces sliced radishes

4 ounces feta cheese

2 ounces anchovies (optional)



Wash and cut lettuce into 1 1/2" pieces. Slice tomatoes in quarters. Combine lettuce, tomatoes, olives and radishes in large bowl. Mix dressing ingredients, and toss with salad. Pour out into a shallow serving bowl. Crumble feta cheese over all, and arrange anchovy fillets on top (if desired).Mimi's Cafe's Greek Salad has been retired for the season. Need recipe for dressing.?
Sweet Salad Dressing Serves 4



Ingredients



1/4 cup Sugar

2 tb.Sherry or white wine vinegar

1 1/2 tsp. Olive oil

1 1/2 tsp. Toasted sesame seeds

3/4 tsp. Poppy seeds

1 tsp. Minced red onion

1/4 tsp. Paprika

1/8 tsp. Salt



Preparation



Mix all ingredients together by shaking in a sealed container. May be tossed with salad or served on the side. This dressing tastes good on a variety of salads. A personal favorite is spinach, strawberries, toasted almonds and feta cheese.



Greek Yogurt Salad Dressing Serves 4



Ingredients



1/2 cup Plain yogurt

1/4 cup Sour cream

3 tablespoons Milk

1/2 teaspoon Lemon pepper

1/4 teaspoon Dried oregano leaves

1/2 teaspoon Garlic powder



Preparation



Combine all ingredients in a small bowl and mix until blended. Store, covered, in refrigerator up to 3 days.



Greek Salad



Serves 6 to 8 Marinating the onion and cucumber in the vinaigrette tones down the onion's harshness and flavors the cucumber. For efficiency, prepare the other salad ingredients while the onion and cucumber marinate. Use a salad spinner to dry the lettuce thoroughly after washing; any water left clinging to the leaves will dilute the dressing.

I

Ingredients



Vinaigrette

3 tablespoons Red wine vinegar

1 1/2 teaspoons Lemon juice from 1 lemon

2 teaspoons Minced fresh oregano leaves

1/2 teaspoon salt

1/8 teaspoon black pepper

1 Medium clove garlic , pressed through garlic press or minced (about 1 teaspoon)

6 tablespoons Olive oil



Salad

1/2 Medium red onion , sliced thin (about 3/4 cup)

1 Medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 2 cups)

2 Hearts romaine lettuce , washed, dried thoroughly, and torn into 1 1/2-inch-pieces (about 8 cups)

2 Large vine-ripened tomatoes (10 ounces total), each tomato cored, seeded, and cut into 12 wedges

1/4 cup Loosely packed torn fresh parsley leaves

1/4 cup Loosely packed torn fresh mint leaves

6 ounces Jarred roasted red bell pepper , cut into 1/2 by 2-inch strips (about 1 cup)

20 Large kalamata olives , each olive pitted and quartered lengthwise

5 ounces Feta cheese , crumbled (1 cup)



Preparation



1. Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.

2. Add romaine, tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.

3. Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.Mimi's Cafe's Greek Salad has been retired for the season. Need recipe for dressing.?
I don't know about Mimi's, but here is the one I serve in my restaurant:

Equal parts Extra Virgin Olive Oil and Red Wine Vinegar

Add, Balsamic Vinegar, Granulated Garlic, Seasoned Salt, Lemon Pepper, Cavendar's Greek Seasoning and Oregano to taste.