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Posts Tagged ‘red wine vinegar’

I had a craving the other day. Yes, I know it’s January and I should be eating soup all the time. But no, we get cravings for fresh vegetables around here, and especially for a great big salad. Plus I had a couple of artichoke hearts hanging out in the refrigerator, leftover from making the Quinoa Salad. And apparently the same mix of flavors was calling out to me.

So, I whipped up one of my mom’s recipes that I have made my own over the years. It hit the spot.

Greek Salad

Recipe by Renee, inspired by her mom!

Dressing:

3 Tbsp olive oil

2 Tbsp red wine vinegar

1 tsp oregano

2 oz feta cheese, crumbled

Mix all ingredients, yes, including the feta, in a large measuring cup. Squish up the feta with a fork until it is all mixed well.

Salad:

Mixed salad greens (romaine, spinach, butter lettuce, etc.)

4 artichoke hearts, chopped

1 red bell pepper, chopped

2 cups cherry tomatoes, halved

1/2 red onion, sliced

1/2 of a large English cucumber, seeds removed, chopped

12 Kalamata olives, chopped

fresh black pepper

Toss salad ingredients together. Pour dressing over and toss again.

Best if eaten the same day. Or keep the dressing and salad separate like I did for lunch today and mix together when ready to eat.

Also, add whatever other vegetables you have on hand. Or herbs, I like to add dill weed. To make it a main dish, add some chickpeas or white beans. Or gluten free croutons, if you so desire.

This post is linked to Real Food Weekly at The WHOLE Gang. Go check it out for more inspiring recipes!

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I love quinoa and I am always looking for new ways to make it. The other night I had some leftover quinoa and decided to make up a quick dinner for myself that included enough leftovers for my road trip to the hinterlands the next day. (In rural Arizona there aren’t many options for good gluten free food, as well, I knew I would be short on time.)

This is a sort of “un-recipe” in that I didn’t really measure ingredients out but just tossed it together until it felt right. Here’s an approximation, but do what feels right for you.

Quinoa Salad with Artichoke Hearts

Recipe by Renee

2-3 cups of cooked quinoa, cooled

1-2 Tbsp olive oil

4 artichoke hearts, from a can, chopped (preferably packed in water)

1 can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 roasted red pepper, chopped (or fresh red bell pepper)

8 kalamata olives, chopped

a couple of tablespoons parsley, chopped

1-2 Tbsp red wine vinegar and/or lemon juice

salt & pepper to taste

Throw it all in a bowl and mix it up.

Tastes great the next day too! You could add some crumbled feta if you want, but I didn’t because it wasn’t going to be refrigerated the next day on my travels, just packed with an ice pack in my lunch bag. You could also add some finely diced red onion and top with a balsamic vinaigrette.

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