Greek Salad

We recently had a Catholic Couples night at our house and we served Greek-inspired food.  I think this was one of the most popular dishes.  It was super fresh, cool (yes it's HOT here in TX!), and the dressing was nothing short of perfection.  Needless to say, despite doubling the recipe, we didn't have much leftover for lunch the next day.  Since the recipe is tossed with the dressing, any leftovers would taste great over spinach... no dressing needed!  (We've also tried it in a pita pocket.  YUM!)  Thank you to the Foodnetwork for this yummy new addition to my repertoire!

• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
• 1 red bell pepper, large-diced
• 1 yellow bell pepper, large-diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half-rounds
• 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
• 1/2 cup calamata olives, pitted

For the vinaigrette:

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 cup good red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup good olive oil

Directions

Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Refreshing Summer Salad

I would be remiss if I didn't include this salad in my collection of favorite recipes.  It is by far the recipe I am most requested.  I'm not sure where it originated, but my mom gave it to me from someone at her work.  Since then, it may have either her name or my name connected to it (depending on who's preparing it).  It's the perfect blend of sweet, tart, tang, and crunch!  I'm sure you could substitute other fruit for the strawberries, but why?

Romaine lettuce and/or Baby Spinach
1/3 C Red Onions, diced (I've also used sliced, which are a bit easier to see and pick up)
1 qt fresh strawberries (if you have kids, be sure to have extra!)

Dressing:
1 C Mayo or Miracle Whip (I've also used as little as 1/2 C without any other alterations, just as good, not as thick)
1/2 C Milk
2 T Cider Vinegar (I've also used white wine vinegar-- just as good)
1/3 C Sugar
1 to 2 T Poppy Seeds

I think originally the recipe called for mixing everything, including the dressing, but I like to hold the dressing on the side.  It allows guests to pour what they want without making the salad to wilty if it sits out a bit longer.

Enjoy!

Pomegranate and Banana Salad

Oooh how I love the fall.  I love the colors.  I love the weather.  I love the food.  We typically see pomegranates come out about this time.  These are not fruits that I would frequently buy.  In fact, I hadn't bought them since, well, since I started shopping for myself!  But, our oldest son came home one day extremely excited about the snack they had had at preschool.  What was it?  Pomegranates!  So, I became excited because my baby found a new healthy food he loved so much and I thought the rest of us would agree.  I was right.  Soon after, I found this recipe, which I have fallen in love with.  It is the perfect combination of tart and sweet and the flavors compliment each other so well.  If I wasn't a mommy, I KNOW I could eat the whole thing in one sitting!  But, I AM a mommy, and I must share,... I must!  I think I originally found this on the CDC website somehow, but I can't find it now.  This is a link to the same recipe from the pomegranate council.  Now that I'm looking again at my printout, I see the reference back to the pomegranate council.  So, there you have it! 

2 pomegranates, chilled
3 bananas
1 tablespoon palm sugar or brown sugar
2 limes (or 1/4 cup freshly squeezed lime juice)


Mix together the juice of the limes and the tablespoon of sugar. Adjust sweet and sour to taste. Score and seed both pomegranates freeing the seeds. Mound the pomegranate seeds in the center of the salad plates and slice the bananas around the perimeter of the seeds. Drizzle with the prepared lime dressing and serve.
Serves 4.

Moroccan Lentil Salad

This was another recipe I tested for vegetarian company.  Now I don't remember if we used it for that purpose or not, but I remember it being very good.  Even my husband would eat it.  I can't remember about the kids.  My guess is they didn't, as we only had it one time.  Regardless, it's a must stay on this blog, since my husband and I liked it.  Hopefully the kids' taste buds will grow to like it too!

Ingredients

• 1/2 cup dry lentils
• 1 1/2 cups water
• 1/2 (15 ounce) can garbanzo beans, drained
• 2 tomatoes, chopped
• 4 green onions, chopped
• 2 minced hot green chile peppers
• 1 green bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro
• salt to taste

1. Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
2. In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.