Friday, July 3, 2009

Greek Salad Topped with Grilled Chicken, Salmon or Shrimp

If you're looking for a tasty dish to serve over the holiday weekend, try this:

(It is suggested to use ingredients that are organic, wild-caught and hormone and antibiotic-free)

2 Tbsp. extra virgin olive oil

2 tsp. fresh lemon juice

1 clove garlic, minced

1 cup baby spinach leaves or romaine lettuce torn into bite-sized pieces

1 small green bell pepper, chopped

1/2 cucumber, chopped

1/2 red onion, sliced

1 cup cherry tomatoes, halved

1/3 cup Greek or Kalamata olives

2 tsp. finely chopped fresh oregano

3 Tbsp. chopped fresh Italian parsley

1 - 6 ounce piece feta, quartered

1/2 cup chickpeas

Freshly ground black pepper, to taste

8-12 ounces gilled chicken, salmon or shrimp

Whisk the olive oil, lemon juice and garlic together in a small bowl.  Set aside.  Combine the rest of the ingredients in a large wooden salad bowl.  Add the dressing and gently toss until all ingredients are coated or serve separately. Plate and enjoy!

Makes 2 generous servings.

Please take a moment to reflect and remember those who have built our country and have fought to maintain our freedoms....religious, philosophical, written, spoken, music, books -- our every-day choices.  We are grateful to those in service to our country.  

Happy 4th, everyone!


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.