Monday, April 6, 2009
0 Recipe #47: Corey's Gourmet Greek Salad
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!),
Corey's Gourmet Greek Salad
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)
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!)
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!