Greek Salad
Salad Ingredients:
Romaine lettuce
Tomato (I like to use a combination of Grape tomatoes, halved & roma tomatoes, roughly chopped)
Cucumber (I like the minis but 1/2 a long english is fine too)
Red Onion (finely chopped)
Red Pepper, chopped
Feta, crumbled
*note: no real amount listed, use in variations that make you happy - for example, tonight, we used very little lettuce & lotsa all other veg*
Dressing Ingredients:
1/2 C Evoo
1/4 C red wine vinegar
1 tsp Dijon mustard
1 tsp oregano
1/4 tsp garlic powder
sprinkle of parsley flake
1 tsp sea salt
good grind of black pepper
Whiz all til creamy in blender. Use enough to just lightly dress salad & store remainder in airtight container or jar that you can shake the daylights out of before the next salad you want to dress.
Quinoa:
1 C quinoa, well rinsed in a fine sieve
2 C chicken stock (made with better than bouillon)
Bring to a boil in a medium pot & cook on med heat for appx 10 mins or until most of liquid is cooked away, stirring occasionally.
Yams: I peel, cube, & toss in a tbsp or two of Evoo & steak spice. Then, bake on a parchment-lined cookie sheet @ 400 for appx 30 mins.
We like to serve the quinoa & yams on the side with some cajun spiced chicken. Everyone can eat their salad as desired. Tossed all together -or- deconstructed with "no foods touching" for some!!