Greek Salad

Greek Salad

(Salata Meze)

8 ounce - Green Beans
3 – Small Zucchini, cut into ½ inch slices
1 Small Cauliflower, separated into flowerets
½ Cup Olive or Vegetable Oil
¼ Cup Lemon Juice
1 Teaspoon Salt
½ Teaspoon Sugar
½ Teaspoon Dried Oregano Leaves
1 Clove Garlic, finely chopped
Lettuce Leaves
1 Small Onion, sliced and separated into rings
Cherry Tomatoes,cut into halves
Black Olives

In a 3 – quart saucepan add 1 cup water and ½ teaspoon salt.
Bring to a boil,add beans;cover and simmer 5 minutes.Then
Add zucchini and cauliflower.Heat to boiling;reduce heat.
Cover and cook just until tender,about 5 minutes.Drain.
Place vegetables in shallow dish.

Mix oil,lemon juice,salt,sugar,oregano,and garlic;pour
Over vegetables.Cover and refrigerate, spooning marinade
Over vegetables occasionally, at least 2 hours.
Drain vegetables and place on lettuce lined dish
Top with onion rings,cherry tomatoes and olives.
Also great with crumbled feta cheese