Greek Salad

Your favorite salad greens such as romaine, iceberg, etc.
Sliced tomatoes
Chopped green peppers
Chopped onion
Greek olives
A few hot peppers (peppercinis)

Lots of Feta cheese

Mix in a large bowl with Matsos Greek Dressing and enjoy

Agean Pasta Salad

1 (No. 16) box of spiral macaroni
1 green pepper, chopped
1 onion, chopped
1 small basket cherry tomatoes halved
1 cup Feta cheese, crumbled
1 cucumber sliced
1 tsp. Sugar
1 cup chopped celery
1 tsp. oregano
1 cup Matsos Greek Dressing

Cook pasta and drain. Cool. Mix in all other ingredients. Toss with dressing until salad is thoroughly covered. Chill two hours before serving. Yield: 6-8 servings.

Matsos Greek Chicken

6 boneless chicken breasts
1 cup Greek olives
1/2 cup chopped onion
1/4 cup chopped green pepper
1 cup Matsos Greek Dressing
1 cup crumbled Feta Cheese
1/4 cup Matsos Greek Dressing

Marinate chicken breasts in 1 cup dressing overnight in Ziploc bag. Place chicken breasts in roasting pan and cover with olives, tomatoes, onions and pepper. Add 1/4 cup Matsos Dressing and bake in oven for 35 minutes until tender and cooked thoroughly. Sprinkle with Feta cheese before serving. Garnish with more olives if desired.

Greek Chicken Salad

6 boneless skinless chicken breast halves
1/2 cup Matsos Greek Dressing
4 oz. crumbled Feta cheese
1 small cucumber peeled, seeded and chopped
1/3 cup chopped tomato
1/3 cup chopped red onion
1 T. Matsos Greek Dressing
2 tsp. lemon juice
6 cups salad greens

In a Ziploc bag, place chicken and 1/2 cup Matsos Greek Dressing. Seal and refrigerate 2 hours. Combine cheese, cucumber, tomato, onion, 1 T. Matsos Greek Dressing and lemon juice. Refrigerate until ready to serve. Grill or broil chicken breasts reserving marinade to brush on during cooking. To serve, cut chicken into 1-2 inch chunks. Place on lettuce. Top with vegetable/cheese mixture. Yields 4-6 Servings.

Mediterranean Lentil-Rice Salad

1/4 cup lentils
1 cup cooked rice
1/2 cup Matsos Greek Dressing
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped celery
2 T. sliced Greek olives

Cook lentils until tender. Drain and combine with rice. Pour over rice and refrigerate until cool. Add remaining ingredients and mix well. For added zest, sprinkle with feta cheese.