Standard Side

Tonight the husband was craving freezer pizza and salad for dinner. He could not explain why and, frankly, neither can I, but it makes for an easy night. I try to eat plenty of vegetables and I often get them in the form of a salad. They say you should try to eat at least 7 different colored (naturally colored, that it) foods each day. With this is mind, I construct for myself a Greek-style salad. It can contain any or all of the following or any veggies you like in particular.

Annie's Greek-style salad

Lettuce, torn
tomatoes, medium-sized chunks
cucumbers, peeled and chopped
red onion, thinly sliced
bell pepper (I like an assortment of colors), thinly sliced
crumbled feta cheese
calamata olives ( I could probably drop 5 pounds, easy, if I'd lay off the olives)
coarse salt and ground pepper
dried oregano
dried dill
dried basil (Fresh herbs if you have them. Winter is tricky)
garlic clove, minced
olive oil
red wine vinegar

I throw all the veggies in a big bowl with the cheese and olives; sprinkle the herbs and seasonings over them. Then I drizzle on some olive oil and lots of vinegar. Toss to combine and enjoy. It's best if you can prepare it ahead and let it sit at room temperature for about 20 minutes and toss it again.

I eat this salad maybe three times a week. It's good with chicken, steak, pizza or for lunch with leftover meat tossed in. If you think you'll have leftovers, you may want to make your dressing separately as the lettuce wilts overnight with too much oil and vinegar on it.