If you've checked out my blog much at all, you will know I really love my Sandi Richards cookbook. Love the complete meals, love the variety, love the set-up.... I also rarely vary from her recipes because they are good and flavorful, so I tend not to publish a lot of them on here if I I haven't made changes. So, I'm not publishing the entire meal we had - that was tomato-cranberry glazed pork chops with couscous (although I made rice - don't like couscous) and kinda greek salad. The pork was good. Probably 4 star, but I absolutely adored the kinda greek salad. It was a salad without lettuce. Also the flavors combined extremely well. I didn't use as much red onion as she did, but the rest I followed exactly. I was out of reflux medicine (or trying something new that wasn't working) Anyway, didn't dare add much more onion. I thought it was absolutely the perfect blend of flavors the way I made it. I had worried about the feta being a bit much, but really, perfect salad. Loved it.
Ingredients
- 2 Tablespoons olive oil
- 1 teaspoon minced garlic (from a jar - can use 2 cloves minced)
- 1 Tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1/2 red pepper
- 1/2 green pepper
- 1/4 red onion (I used a couple of slices - maybe 1/8 or 1/4 - original was for 1/2)
- 1/2 English cucumber
- 3 Roma tomatoes
- 3/4 cups feta cheese, crumbles
Directions
- Pour olive oil, garlic, vinegar and sugar into a large salad bowl and whisk to blend
- Chop all veggies adding to bowl as you go. Add feta cheese. Toss until veggies are coated.
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