Monday, April 6, 2009

0 Recipe #47: Corey's Gourmet Greek Salad

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The below recipe was originally posted on my running blog, "See Corey Run" as part of the "Simple Healthy Meals Series" featured there. (That original post can be viewed here.)

I don't normally like to replicate content, but due to multiple requests for my Greek salad recipe from non-runners and runners alike, I figured this blog would be a more logical & obvious repository for this type of content, should people be searching for the recipe. ;-)

BTW, just so you know: This salad certainly isn't "rabbit food." :) It's tasty & filling, & is guaranteed to satisfy even the hungriest of appetites. It's also one of the most popular recipes in our household/family. :)

Anyhow, hope you enjoy the recipe!

Καλή όρεξη! (Kali órexi!),
-C


Corey's Gourmet Greek Salad

Ingredients:

mixed greens (I really like Safeway's "Organic Spring Mix")
grape tomatoes ("Santa Sweets" are great!)
green bell pepper, seeded & sliced lengthwise into long strips & then halved
red bell pepper, seeded & sliced lengthwise into long strips & then halved
cucumber, sliced into rounds; or, you can cube them into 1/2" pieces if you prefer; my preferred technique is to score the outside peel with a fork all the way around & then slice, unpeeled. Leaving the skin will give you extra fiber & vitamins & will add an extra crunch as well!)
President brand fat-free feta (or any other brand of fat-free feta cheese), crumbled
red onion, thinly sliced
A mix of gourmet olives -- Greek, Kalamata, Manzanillo, Bella di Cerignola, etc. (Preferably pitted, or just remove the pits!)
Greek salad dressing* (see link for recipe)
freshly ground/cracked pepper (Pepper blends are better & more interesting to use than straight-out black pepper)

Optional ingredients:
sumac, a light sprinkling (Use sparingly; this stuff will definitely kick up the spice & saltiness factors.)
stringless sugar snap peas ("Mann's Sunny Shores" is a great brand; you don't even have to open them and remove the peas inside -- You can simply eat them whole!)
capers

Directions: Cut up veggies, pour dressing over top, & toss! Now, how easy is that!

Chef's Notes: I didn't feel like listing amounts of ingredients. After all, it's only salad, & this isn't a 7th grade Home Ec. class. ;-)

OK, so I'm an experienced cook, & truth be told, I tend to lose patience when I have to list those sorts of petty details for something so obvious. (If you do happen to visit my official recipe site/blog, you'll see that I do list exact amounts of ingredients for the more complex recipes. ;-) )

If you don't have a sense of how much of something you should put into a salad, then you probably shouldn't be making salads in the first place. ;-) Just use common sense, & don't overdo the onions or the dressing, & you'll probably be fine. The point is to lightly dress the salad, not drench it. ;-) Also, use olives & feta sparingly, and be sure to mix the salad really well. Enjoy!

*I'd recommend making the dressing a day or two in advance, to shrink the time between meal prep and serving time. :) Or, if you don't feel like making your own homemade dressing, you could use something really tasty like "Girard's Greek Feta Vinaigrette"; however, please note that it has 11 g of fat per 2 Tbsp., so use sparingly! If you only use 2 Tbsp for an entire salad for 2 people, it's only about 5.5 g of fat per person. ;-) ) Or, if you can't find this, the ubiquitous "Ken's Steakhouse Greek With Imported Olive Oil Salad Dressing" will do.

As a general rule, I typically don't like using the fat-free varieties, because they're typically full of made-made chemicals. Plus, they even taste artificial. It's hard to find a Greek salad dressing made without fat that actually tastes good and is also good for you!

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