low carb – Meghan E White

Fresh ingredients come together for this classic flavorful salad. So easy to toss with a vinaigrette dressing. In a few minutes you’ve got a delicious side, or make it a meal. It’s entirely up to you.

I love a Greek salad and this one is pretty classic, except I don’t add the bell peppers. If you like green peppers in your salad, then add them. The flavor combos are perfect with soft feta, sweet tomatoes, briny olives, crisp cucumber, and slightly bitter red onion. It makes the perfect bite.

If you are looking for a new salad to try, this is the one. Or, if this is a favorite and you’ve never made it, this is for you. Greek salad is refreshing, and packed with flavor. Enjoy!

Happy Eating!

And this is the message we have heard from Him and announce to you: God is light, and in Him there is no darkness at all. 1 John 1:5

Greek Salad

Ingredients

6 mini cucumbers sliced or 1 regular cucumber sliced

half of a red onion, thinly sliced

1 green bell pepper, chopped

10 oz. grape tomatoes, halved

6 oz. jar Kalamata olives drained

4 oz. feta crumbles

Dressing

¼ cup extra virgin olive oil

2 Tbsp red wine vinegar

½ teaspoon dried oregano

1 clove of garlic, crushed

½ tsp salt

¼ tsp pepper

Instructions

In a small bowl whisk together olive oil, red wine vinegar, oregano, garlic, and salt and pepper.
In a medium sized bowl, add cucumbers, red onion, bell pepper, tomatoes, olives, and feta. Drizzle the salad dressing on top and gently toss everything together. Enjoy!

Notes:

To reduce some of the bitterness from the red onions, place the sliced red onions in a bowl of ice cold water. Let sit for about 20 minutes, drain and enjoy.
This salad is meant to be eaten right away. Toss with the dressing just before eating.

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Cobb salad is my all time favorite salad. I order this at restaurants whenever it’s on the menu. If I’m really having a craving for a good Cobb salad, I just make my own, and you can too. With a little bit of prep, you can have a delectable, and nutritious meal.

If you don’t want to cook chicken, just grab a rotissere chicken at the grocery store. There is no need to stand over a frying pan cooking bacon. Use fully cooked bacon, and warm it in the microwave. These are just a few suggestions to cut your time in the kitchen so you can enjoy more time indulging in this fantastic salad.

Some fun food history about this infamous salad. The Cobb salad was created by owner of the Hollywood Brown Derby, Robert Cobb, way back in 1937. Mr. Cobb did a fantastic job combining some of my favorite things like avocados, and bacon.

Please enjoy my favorite salad. It’s a winner.

Happy Eating!

For every animal of the forest is mine, and the cattle on a thousand hills. Psalm 50:10

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Cobb Salad

Yield: 6 servings

Ingredients

8 slices cooked bacon

4 hard boiled eggs

2 cooked chicken breasts

1 (10 oz.) container cherry tomatoes

2 medium avocados

1 (5 oz.) container blue cheese crumbles

2 heads of romaine lettuce

Salad Dressing

2/3 cup olive oil

1/3 cup red wine vinegar

1 tablepsoon dijon mustard

salt and pepper to taste

Instructions

Make the dressing:

In a small jar with a lid, add the olive oil, red wine vinegar, dijon mustard and salt and pepper. Replace the lid and give it a good shake. Taste and add more salt and pepper as needed.

Make the salad:

Rinse the lettuce. Pat dry, and chop into bite size pieces.
Chop the bacon.
Slice the eggs into quarters.
Cut the chicken into small chunks.
Slice the cherry tomatoes in half.
Halve, pit, and dice the avocados.
Add the lettuce to a large bowl or platter. Arrange the bacon, eggs, chicken, tomatoes, avocados, and blue cheese crumbles in rows on top of the lettuce.
Drizzle with dressing. Enjoy!

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Photo credits: Meghan E. White