This is a wonderful alternative to a green leafy salad and it helps us get in all those colorful veggies that we strive to get in our diets. This is refreshing and tastes very very good and I can’t recommend it enough. I came home from a friend’s house with the recipe and a little leftover that didn’t make it till lunch. Perhaps you’ve heard the saying, “Eat the colors of the rainbow”. Each bright color has healthy benefits for eyes, skin, digestive tract, disease prevention, antioxidants and anti-inflammatories. You can not go wrong serving yourself or your family and friends this delightful side. One more side comment…. I have been looking for a good oil and vinegar mix for salads and could never get it just right..it was either too bitey or too bland. This is an actual recipe from that same friend so the dressing can be duplicated time and time again. Thank you Judy!!!!!
DRESSING:
2 cloves garlic minced
1 tsp. Dried oregano
½ tsp. Dijon
¼ c. red wine vinegar
1 tsp kosher salt
½ tsp pepper
½ c. olive oil
VEGGIES: slice all of these very thin or in small bite size pieces
Kalamata olives (be sure to buy the seedless ones!! Leave these whole in the salad)
Cucumbers
Red onion
Yellow and red peppers
Tomatoes
Feta cheese
Toss together and let sit at least an hour before serving to blend flavors.
