Greek Salad and Caesar Pasta Salad

We had an open house and I needed a couple of salads. Both of these make a TON and are delicious!

Greek Salad
1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
Kosher salt and ground black pepper to taste

In a large salad bowl, combine the Romaine, onion,

olives, bell peppers,

tomatoes,

cucumber and cheese.

Whisk together the olive oil, oregano, lemon juice, salt and black pepper.

Pour dressing over salad, toss and serve.

This also makes a lot of salad.
Caesar Pasta Salad For A Crowd
3 lbs. spiral or corkscrew pasta
2 lbs. broccoli florets
2 lbs. cauliflower florets
3 cups cucumber, cut into 1/2 inch pieces
3 red bell peppers, seeded and cut into 1/2 inch pieces
1 ½ quarts plus 1/2 cup Caesar dressing
2 cups grated Parmesan cheese
1 lbs. cherry tomatoes, halved
½ cups lemon juice
1 cups parsley (optional), chopped

Cook pasta in boiling salted water about 8 minutes or until al dente. Drain and set aside to let cool.

Place broccoli and cauliflower in a steamer basket over boiling water. Cover and steam 3 minutes.

Remove from steamer basket. Rinse under cold water and drain well. Transfer broccoli and cauliflower to pasta.

Add cucumber and bell pepper.

Add salad dressing and Parmesan. Toss.

Add lemon juice and cherry tomatoes

 just before serving. Sprinkle with parsley.

However, I didn't get a picture of the finished product before it was gone. Guess it's a good salad!