Tuesday, May 25, 2010
Mediterranean Salad and Brown Rice
This Mediterranean Salad is a classic horiatiki/Greek salad gone wild.....Greek feta cheese, tomatoes, cucumber, red or gold bell peppers, Italian parsley, red onion, and Kalamata* olives from your favorite small producer are supplemented with carrots, purple cabbage, asparagus, mushrooms, avocado, romaine. and fresh flat leaf parsley, basil, and oregano ...most any vegetable can be added, this is what was on hand for this particular Mediterranean Salad.
Red onions and mushrooms may be marinated for an hour to mellow the onion.
To 3TB of Red Wine vinegar add 1tsp of honey, 1 tsp of dried oregano, 2 TB chopped fresh oregano, 1 minced clove of garlic, and 2 TB olive oil....add 3-4 sliced crimini mushrooms, and 1/4 thinly sliced red onion....allow to rest for one hour.
The marinade will be used as the dressing, and added to the final salad
Slice or chop tomatoes, cucumber, and vegetables available, toss with marinaded onions and mushrooms,
crumble in 2 oz of feta cheese, toss, and drizzle with marinade.
Salads are the time to be creative, go a little wild with your ingredient selection! No two salads should ever be exactly the same....
Just be sure to taste as you go along
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