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 & 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. :)
Corey's Gourmet Greek Salad Ingredients: mixed greens (I really like Safeway's "Organic Spring Mix") grape tomatoes ("Santa Sweets" are great!) green pepper (sliced lengthwise & then cubed) red pepper (sliced lengthwise & then cubed) 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 (diced into 1/2" pieces) A mix of gourmet olives -- Greek, Kalamata, Manzanillo, Bella di Cerignola, etc. (Preferably pitted, or just remove the pits!) Greek salad dressing (If you really want to do it right, use something really tasty like "Girard's Greek Feta Vinaigrette"; however, it has 11 g of fat per 2 Tbsp., so use sparingly! Or, if you can't find this, the ubiquitous "Ken's Steakhouse Greek With Imported Olive Oil Salad Dressing" is decent. I typically don't like using the fat-free varieties, because it's hard to do something like a Greek salad dressing without fat & have it taste good! Plus, if you only use 2 Tbsp for an entire salad for 2 people, it's only about 5.5 g of fat per person. ;-) ) 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 & 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, & be sure to mix the salad really well. Enjoy!