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Feta Salad

3/4 lb spinach leaves, rinsec, cleaned and drained.
1 medium cucumber cut into thin slices
1/2 c cleaned, sliced radishes
3 sliced, hard boiled eggs
1/4 c sliced scallion
1/2 c toasted pine nuts
2 oz feta cheese

Arrange spinach in bottom of shallow dish. Top the spinach with
cucumber slices, radish slices and sliced eggs. Pour dressing over
the top of the salad. Cover and refrigerate overnight. Before
serving, sprinkle the top with scallions, pine nuts and cheese.


Feta Cheese Dressing

2 oz feta cheese
1/2 c mayonnaise
1/2 c sour cream
1 tsp lemon juice (fresh squeezed)
1/2 clove of minced garlic
fresh cracked pepper to taste
1 T grated fresh parmesan cheese

Combine all ingredients, blend well and chill 3-4 hours or overnight.
You can also use the variation above by pouring the dressing on
the salad, covering and chilling overnight. Sprinkle the top of
the salad with scallions, pine nuts and feta cheese. Either way,
this makes a great salad. Serve with pita bread stuffed with gyro
meat, lettuce, tomato, red onion and cucumber sauce.

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