Thursday, March 1, 2012

'Tis the Season for Salad - Greek Country Salad

I’m not quite sure how it is March already since yesterday it was the beginning of January, but somehow my calendar says March. When I think of March, like most others, I think green. - St. Patrick’s Day - To honor my green Irish roots, and to be a bit healthier, we celebrate March with salad. The green leafy kind - not the jello, pasta, fruity kind. They are for another day - a not as healthy day.

Greek Country Salad

1/2 cup oregano garlic vinaigrette
4 ripe but firm tomatoes, diced
1 cucumber, peeled and sliced 1/4 inch thick
2 small green bell peppers, seeded and diced
1 red onion, finely chopped
3 cups torn or coarsely chopped salad greens, such as romaine or escarole
20 Kalamata olives, pitted
1/2 pound feta cheese, coarsely crumbled

At least 1 hour before serving, make the vinaigrette.

Drain the tomatoes in a colander for 20 minutes. Combine the salad ingredients in a large salad bowl and toss with the vinaigrette.

Recipe from “Mediterranean Fresh” by Joyce Goldstein

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