This greek salad has all of the classic flavors mixed and since it’s served while the protein is still warm, we can enjoy it on a cool spring night! This is a kitchen-sink salad… you can use any protein you have on hand (I used ground beef) and ground lamb or chicken would be delicious too! You can also use sun dried tomatoes in place of the roma tomatoes if you want. I didn’t have any cucumbers on hand but they would be a delicious addition as well!
Warm Greek Salad
Makes 4 servings
2 tablespoons mayonnaise
1 teaspoon Lemon Pepper (I use this one)
3 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon dijon mustard
1 pound ground beef
1 tablespoon Greek seasoning (I use this one)
¼ cup finely chopped yellow onion
1 yellow bell pepper, sliced
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups baby spinach leaves
½ crumbled feta cheese
1 roma tomato, cut in half and sliced
½ cup pitted ripe olives, cut in half or quarters if large
- In a small bowl, whisk together the mayonnaise, lemon pepper, olive oil and mustard and set aside. (You could also put this in a blender or use an immersion blender… it would be more emulsified that way and I’ll do it that way next time.)
- In a medium saute pan set over medium heat, cook the ground beef, Green seasoning, onion and bell pepper, breaking up the ground beef, until no longer pink and the onion and pepper are soft. Mix in the Worcestershire sauce, salt and pepper.
- In a salad bowl, combine the spinach, feta, tomato and olives. Pour the warm ground beef mixture over the top and toss to combine and slightly wilt the spinach.
- Divide among serving bowls and drizzle with the dressing.
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