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Tuesday, May 10, 2011

Greek Salad

Yep, you guessed it, more artichokes!

                           Greek Salad
8 or 12 ounces of frozen or fresh artichoke hearts steamed and sliced into wedges
3 Roma tomatoes diced
1 lemon fresh squeezed
1/4 cup extra virgin olive oil
1 Tbs dried oregano
1 Tbs dried basil
1 tsp dried thyme
1 Tbs capers
1/2 tsp sea salt
6 to 8 kalamata olives sliced thin
8 or more fresh basil julienned
1 cucumber sliced and diced
1 sweet yellow pepper julienned or any pepper of choice
green scallions
green olives for garnish 
fresh organic spring mix or your choice of lettuce

Mix olive oil, lemon juice, dried spices and salt together and add artichokes and mix well. Add in tomatoes, capers, olives, cucumber, and yellow peppers and mix well. At this point I refrigerate for a few hours and let everything meld together. Then to serve, add lettuce and top with mixture. Garnish with green olives, scallions and basil and enjoy! Throw in some Daiya Mozzarella for an awesome flavor! 

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