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Greek Salad Recipe


1 cup mayonnaise

2 (5 ounce) cans marinated vegetable shortening

3 tablespoons light brown sugar

1 egg, beaten

6 fluid ounces cider vinegar

3 tablespoons distilled white vinegar

1 teaspoon salt

1 teaspoon lemon juice

1 red onion, diced

1 cup cooked spa candy cherries (optional)


In a small bowl, whisk together mayonnaise, vegetable shortening and light brown sugar until smooth. Mix egg, vinegar and white vinegar into olive mixture. Dissolve lemon juice in mayonnaise mixture. Stir flour mixture into clumps just enough to hold together with a wooden spoon. Sprinkle on top of vegetables according to package directions. Separate clumps of vegetables into 1-inch slices. Place on salad plates. Garnish with red onion and sprinkle with orange peel. Chill in refrigerator.


Curu writes:

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it was ok, it was my first time making it and it was a little grabby, but after playing with the dough for a bit it turned out great - finished off with a side of whipped cream cheese and salt, needs next time (hopefully tomorrow)