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Greek Salad with Oregano Dressing and Pickled Onions


  • Pickled Red Onions

  • Salad

  • The Dressing


  • Pickled Red Onions:

  • 1.

    In a small saucepan, bring the vinegar and sugar to a boil.

  • 2.

    Once the sugar has dissolved, turn off the heat and add the onion.

  • 3.

    Let rest until the onion has softened a bit and begins to turn purple, about 30 minutes.

  • 4.

    Refrigerate. These may be made several days in advance and will last a month in your refrigerator.

  • Salad:

  • 1.

    Place salad ingredients into a large salad bowl.

  • The Dressing:

  • 1.

    Whisk dressing ingredients together until they are smoothly combined.

  • 2.

    Sprinkle pickled onions onto the salad, add dressing and toss well.

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Andrew Graham

Pinot Noir, Pinot Gris and Rose are the best wines to pair with Greek Salad with Oregano Dressing and Pickled Onions.


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