Fresh & Healthy
Who doesn’t love Greek salad? It’s easy to throw together, and the feta cheese makes it more filling than a vegetable-only salad.
You’ll need romaine lettuce, cucumbers, grape tomatoes, black olives, purple onions and feta cheese. If you want to prepare the salad in advance, cut up the vegetables and cheese and store in a Ziploc bag in the fridge. Store the dressing in a separate container in the fridge, and when you’re ready to eat, just mix the two together.
The dressing calls for olive oil, vinegar (white or balsamic), fresh garlic, salt and sugar. I usually use balsamic vinegar, or half white and half balsamic, but you can use all white if you prefer.
For a variation on Greek salad, try my Greek pasta salad. It’s a bit more labor intensive but well worth the effort. I’ve made it for a few parties and so far it’s always been one of the first things to get finished.
Now, with Purim right around the corner, it’s time to start thinking about holiday food. There are the traditional hamantaschen, of course, and kreplach. But it’s also good to have some healthy food around during the day, to help prevent the junk-food overdose. If you have a big fresh salad sitting on the table, kids (and adults) are more likely to get in some healthy veggies.
- 2 hearts romaine lettuce
- 1 cucumber, sliced
- 10 grape tomatoes, halved
- 10 black olives, sliced
- ½ small purple onion, sliced in rings
- 3 oz. feta cheese, cubed or crumbled
- ¼ cup olive oil
- ¼ cup vinegar (white, or balsamic - of half white and half balsamic)
- 1 tbsp. sugar
- 1 tsp. salt
- 3 cloves garlic, crushed
- Toss salad ingredients together.
- Whisk dressing ingredients together and pour over salad immediately before serving. Dressing can be stored in the refrigerator for several days.
Yields: 6 servings
Looking for more salad ideas? Try some of these:
Winter Salad, with mixed greens.
Romaine Sweet Potato Salad, with mango dressing.
Pomegranate Green Bean Chicken Salad, with peanut sauce.