by Anne Naumann
Here’s a recipe I make quite a bit, and I vary the fruit that goes into it, based on what I have available. The last Good Food Box (small size) I received contained the following: five lbs potatoes, two yams/sweet potatoes, one head celery, one head Romaine lettuce, one head broccoli, three oranges, one honeydew melon, six tomatoes, three lbs onions, one lemon, three pears, three apples, two lbs carrots, and one English cucumber.
Makes four to six servings.
Prep time: approximately twenty minutes
Kitchen supplies needed: sharp medium sized knife, large mixing bowl, small jar, or container for dressing (if using)
Salad Ingredients
*Note: Chop everything into bite sized pieces
• 3 cups of chopped lettuce (about ½ a head)
• 1 large (or 2 small) tomatoes
• 1 large green (or orange or yellow) pepper
• ½ to 1 cup of chopped English cucumber (we serve these on the side, as not everyone likes them)
• ½ cup feta
• ¼ to ½ cup of black or Kalamata olives (optional if you don’t like olives)
Dressing Ingredients
*Note: Mix everything in a small glass jar, or container, preferably with a spout
• ½ to 1/3 cup olive or canola oil
• ¼ cup (or less) of Balsamic vinegar
• ½ to 1 tsp Greek (or Italian) dried seasoning
Directions
1. Prepare dressing first, if using, so the dried seasoning has a chance to re-hydrate in the dressing.
*Note: the ratio of oil to vinegar should be about three to one, but no more than two to one.
2. Mix all dressing ingredients together in the jar or container and stir together. Set aside.
3. After all vegetables and feta are chopped into small bite-sized pieces, mix everything except the olives together in a large mixing or serving bowl. Top with olives or leave olives in a separate bowl as a topping for those who want them.
4. Each person can drizzle their own dressing on their salad, make sure to re-stir it before drizzling, as it will separate.
5. Undressed leftovers can be stored in a Tupperware or glass container in the fridge. We usually put a paper towel in the bottom of the container to absorb liquid from the veggies. Use within two to three days. Dressing can be stored in the fridge or left on the counter for a few days.
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