Binge on sweets (i.e. Orange Cream Bundt Cake), wax vegetarian for a couple of days.
Sweets, veggies. Sweets, veggies.
With some “pro-tine” in between.
It’s a balancing act, and I’m alright with it.
This is a pretty salad, isn’t it?
You know what would make it even prettier?
Deep purple kalamata olives.
Which happen to be my favorite part of the salad.
And which I didn’t happen to notice I forgot until I was eating my photo subject.
Just imagine them there and appreciate how pretty and delicious they would be.
And enjoy a “recovery” meal with me.
Sometimes, to make this salad heartier, I’ll add some white beans and serve it with a crusty baguette.
What you put on your baguette, obviously, is up to you.
Butter is always an excellent option, but maybe – if you’re really posing as a healthster – you want to mash up some avocado with garlic and salt and schmear your carbs with deliciously healthy green mash instead.
Just a suggestion.
Either way, this is a delightful route out of elastic and back into button-up pants.
Greek Diced Veggie Salad
1 cucumber, seeded and diced
1 vine ripened (medium) tomato, seeded and diced
1 yellow bell pepper, seeds and ribs removed and diced
1/4 cup diced red onion
4-5 Kalamata olives, seeded and quartered
2 tablespoons chopped fresh parsley
1 garlic clove, minced
juice of 1 lemon
1-2 tablespoons good olive oil
1/2 teaspoon dried oregano, rubbed
kosher salt and fresh ground black pepper to taste
crumbled feta cheese
optional greens: romaine lettuce, spinach, spring greens. . . dark and leafy.
Add all ingredients, except feta, to a large mixing bowl. Toss to combine well. Spoon diced veggie salad over a bed of greens and top with crumbled feta.
Source: Slightly adapted from: Moosewood Restaurant Cooks at Home