I am always thinking about interesting ways to make a salad or even to improve a salad. I don’t think we, as Canadians, eat enough greens.
I know my family loves greek salad. I, on the other hand, have completely eliminated dairy from my diet. If dairy is a problem for you, simply omit the feta cheese.
1 c. mache, washed and dried
1 c. baby spinach, washed and dried
3 firm tomatoes, sliced thick
1/2 English cucumber (sliced in half and de-seeded. Use a spoon to scrape out the seeds)
1/3 c. sun-dried black olives
1/2 c. marinated onions (recipe follows)
1/2 c. crumbed feta cheese
5-6 pepperoncini (pickled peppers in vinegar brine), such as Krinos
1/2 c. Greek dressing (recipe follows)
For the marinated onions:
1/2 cup red wine vinegar
1/2 cup water
2 tablespoons sugar
1/2 teaspoon salt
1 pinch red pepper flakes
1 bay leaf
1 large red onion (peeled, sliced and divided)
1. Heat the vinegar, water, sugar, salt, red pepper flakes and bay leaf in a saucepan until the sugar has disolved.
2. Pour the mixture over the onions in a jar and let cool completely.
3. Store in the fridge until ready to use.
GREEN GODDESS GREEK SALAD:
Throw all ingredients in a bowl. Pour Greek salad dressing and toss to coat.