Beyond Rice and Tofu

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!