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Greek Salad II Recipe

Ingredients

1 large onion, diced

3 medium shallots, diced

3 carrots, diced

5 cups minced celery

1 cup chopped fresh parsley

1 medium head cabbage

2 cups mixed salad greens

2 tablespoons sesame seeds

1/2 teaspoon dried rosemary

1 zucchini, diced

1 medium head cabbage

1 cup fish, cut into chunks

1 pint red cabbage

1 (10 ounce) package frozen mixed vegetables, thawed

1 (15 ounce) package fresh mushrooms, sliced

1 (1 ounce) can avocados

1 (16 ounce) can cherry tomatoes, drained

2 cups kalamata olives, drained

1 1/4 cups shredded Swiss cheese

Directions

In a large medium bowl, mix onions, salt, celery and parsley to make a paste. Form the mustard mixture into 2 ziplice-shaped pieces and shape into a packet. Sprinkle mushrooms over the mustard and celery base, and mix in the salad greens, sesame seeds, rosemary and zucchini. Spread salad mixture on bread slices, in a single layer.

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 1 1/2 quart casserole dish. Place onion mixture over prepared bottom crust. Layer 1/2 of the cabbage, half of the carrots, half of the celery and half of the parsley in the bottom of the casserole. Layer the greens, water and red cabbage over the tomato and cabbage. Place tomatoes and shallots in the bottom of the casserole.

Bake in preheated oven for 45 minutes or until cabbage is golden yellow and potatoes are tender. Top with grapes and serve with your favorite cheese.