Tag: salad

Food

Greek Salad

meghanewhite

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

  1. In a small bowl whisk together olive oil, red wine vinegar, oregano, garlic, and salt and pepper.
  2. 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. 

Food

Peach and Tomato Salad

meghanewhite

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It’s peach and tomato season. Why not use them together in your next salad? This combination may sound weird, but I assure you that it’s delicious! Sweet juicy peaches with flavorful tomatoes are a winning pair. They compliment each other beautifully when tossed in a simple oil and vinegar dressing. The addition of red onion and basil balance out the sweetness from the fruit. It’s a fantastic mix of flavors.

This salad would go well with grilled steak or salmon. The light refreshing fruit and tangy dressing are a nice contrast to savory meat. Perfect for a summer meal, or any time of the year. If you love salad and want to try something new, then this peach and tomato salad may just be your new go to side in the warm months.

Happy Eating!

If we live in the Spirit, let us also walk in the Spirit. Galatians 5:25

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Peach and Tomato Salad

Ingredients

4 large peaches – sliced into wedges

3 large tomatoes – sliced into wedges

½ red onion – sliced thin

¼ cup fresh basil leaves chopped

2 Tbsp. olive oil

1 ½ Tbsp. apple cider vinegar

1 Tbsp. agave nectar or honey

Salt and pepper to taste

Instructions 

  1. In a large bowl whisk together olive oil, apple cider vinegar, agave, and salt and pepper.
  2. Add peaches, tomatoes, red onion, and fresh basil. Toss everything together. Serve and enjoy!

Notes 

  • Use your favorite tomato: Roma, beefsteak, heirloom, etc. 
  • Place the sliced red onions in a small bowl of cold water for 30 minutes, then drain them, before adding to the peach/tomato mixture. This will reduce the bitterness. 
  • Use honey or sugar instead of agave if you prefer. 
  • Let the tomatoes sit in a separate bowl to drain some of the water before adding them with the peaches.
  • This salad is best served fresh but will last up to a day in the refrigerator. 

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Photo Credit: Meghan E. White

Food

Cobb Salad

meghanewhite

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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:

  1. Rinse the lettuce. Pat dry, and chop into bite size pieces.
  2. Chop the bacon.
  3. Slice the eggs into quarters.
  4. Cut the chicken into small chunks.
  5. Slice the cherry tomatoes in half.
  6. Halve, pit, and dice the avocados.
  7. 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.
  8. Drizzle with dressing. Enjoy!

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Photo credits: Meghan E. White