Greek Veggie Salad

Fresh vegetables will be appearing at farmer's markets, and on tables soon.  A good way to use them is in a fresh Greek style veggie salad.  My version is quick, easy, and doesn't require any cooking.  Plus the leftovers can be used in a Greek pasta salad.  Let me show you how I do it.

You will need:
5 Tabs. olive oil
1 lemon
1 or 2 cloves garlic, minced
1 Tabs. red wine vinegar
1/2 teas dried oregano
1 1 Tabs dried dill
2 or 3 medium tomatoes
1 medium red onion
1 medium or 2 small zucchini
1 medium cucumber
1/4 cup black olives
4 ounces feta cheese

Wash and chop the zucchini.

Wash and chop the tomatoes.

 Wash and chop the cucumber.

Peel and chop the red onion.

Chop the black olives.

In a large bowl, combine all the vegetables, and mix together.

In a small bowl, add the olive oil, minced garlic, red wine vinegar, dried oregano, and dried dill.

From the lemon, squeeze 2 Tablespoons of juice into the oil mixture.

Whisk together well.

Pour the dressing over the veggies, and mix together well to incorporate the dressing over all the vegetables.

Just before serving, crumble the feta cheese over the salad.

And you have a wonderful, cold, raw, Greek style veggie salad.

The feta cheese adds just the right amount of saltiness, and the dressing add enough seasoning and herbs to freshen up the vegetables.  This salad goes well with fish and chicken.

Store any leftovers in the refrigerator in a covered dish.

I use my leftovers to make a Greek style pasta salad.

I have 2 cups of cooked noodles, (you want a noodle that has some kind of ridge that will catch the dressing), and about 2 cups of the veggie salad.

In a large bowl, mix the noodles and the veggie salad together, (make sure to also add any dressing that may have accumulated at the bottom of the veggie salad bowl).  And you now have a pasta salad.

This is a good to take to a picnic or a B-B-Q.

Store any leftovers in the refrigerator in a covered dish.

This will make a complete meal for me.  You can also pair this with fish or chicken to round out your meal.

Give my Greek style veggie salad, and the pasta salad a try.

Enjoy !

Cranberry-Pineapple Salad

With the holiday season starting this week, you may be looking for a different way to serve your cranberry dish, (something other than just opening up a can from the shelf).  This is a dish that's festive, refreshing, easy to make, and our family request several times a year, (and there's never any leftovers).

You will need:
1 (20 oz) can crushed pineapple in it's own juice
2 packs (3 oz each) red jello (strawberry, raspberry, cherry, or cranberry flavor - your choice)
1 cup (whole berry) cranberry sauce
1 medium sized pear
2/3 cup chopped nuts

 First, drain the juice from the crushed pineapple.

Add enough cold water to the pineapple juice to measure 3 cups.   Add the liquid to a sauce pan and bring to a boil, (or heat in a microwave).

Pour the dry gelatin into a medium bowl.

Add the hot liquid to the gelatin.

Note:  The flavor of jello you use is whatever kind your family likes.  If you are cutting back on sugar, you can use sugar free jello, (that is what I am using today).

 Stir until completely dissolved.  Place mixture in the refrigerator for one hour, to cool and just start to gel.

 It's been one hour, and the jello just starts to coat a spoon when you dip the spoon into the jello mixture.

Core the pear, cut into quarters, (length wise), and slice into thin slices.


Note:  you can change up what type of fruit you add to this salad, (just like you can change what flavor gelatin you use).  Sometimes I use apple and celery or carrots.

Add the crushed pineapple to the jello mixture.

 Add the 1 cup of whole berry cranberry sauce to the jello mixture.

 Note:  You can use homemade cranberry sauce, (which is what I am using today), or you can use store bought canned.  But, you have to use whole berry cranberry sauce.  If you make a good cranberry sauce, then by all means, use it.  This is a good way to use up leftover cranberry sauce.

 Add the sliced pear to the jello mixture.

 Add the chopped nuts.


Note:  you can use whatever kind of nuts your family likes.  Sometimes I use pears and pecans, or apple, celery and walnuts.  It's your salad - so make it your own.

 Give the jello a good stir.

 If you want to mold the salad, now is the time to pour it into your mold.  Otherwise, just leave it in your bowl

Refrigerate for about 4 hours until the firm.

 It's been 4 hours, and my gelatin is now set up.

I just dip my pan in a little warm water for a couple of minutes to loosen it, turn if over on a plate.

 And my cranberry-pineapple salad is ready to eat.

 Sometimes I just serve my salad in a pretty glass bowl.

When you cut a slice of the salad, you can see the pineapple, pear, cranberries, and nuts.  It has the sweetness from the jello, the slight tartness from the cranberry, and the wonderful fruit.  Kids think of this as a fun dessert, adults like the addition of the fruit and nuts with the jello and cranberries.

So mix up your favorite flavors and give the jello salad a try.

Enjoy !