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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a blender, combine the vinegar, lemon juice and shallot and puree. With the machine on, add the olive oil and canola oil and puree until emulsified. Season the dressing with salt and pepper. | 2. In a large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives and feta. Add half of the dressing, season with salt and pepper and toss. Add the remaining dressing, toss again and serve. | 3. Make Ahead The dressing can be refrigerated overnight. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white balsamic vinegar	2	tablespoons		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
shallot	1	halved		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
salt black pepper			ground	-	-	-	-
baby green	10	ounces	chopped mixed	192.7765	32.205	12.6722	2.2680000000000002
belgian endive	4		halved cored chopped	-	-	-	-
english cucumber	1		peeled halved seeded cut	-	-	-	-
grape tomato	1	pint		-	-	-	-
dill	1/4	cup	chopped	76.86	13.9028	4.027	3.6641
kalamata olive	3/4	cup	pitted	-	-	-	-
feta cheese	1/2		crumbled	198.0	3.0675	10.6575	15.96

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.