Tuesday, January 21, 2014
This just hits the spot for me, and after LOTS of trying different products, I'll post the ones I actually really really like in this post. However, these are my preferences, and if you have others ones, cool.
For me, I found the key to eating more salads was having more stuff on them I liked. I felt less guilty about eating a large salad with a 'fatty' dressing, than I did about having something else with less leafy greens *cough cough - hamburgers and french fries*. So, I decided I would spend a couple extra bucks on a more expensive dressing, or a non-store brand of olives, or whatever it was, because that was my 'flat abs' tax.
It isn't gourmet eating, but it isn't shoe string eating. This follows my philosophy of "when I eat better I feel better".
So back to this whole "the are the products I prefer". When I like something, I make sure it's brand label is clear in pictures or I will list it by name in the ingredients.
Now, for a word about this salad. There are many variations of a Greek Salad out there, so what I'm posting is hardly creative. It is however a favorite of mine because it's crunch, salty, healthy, and has a little bit of zing from the onions and olives working some food magic. The feta adds a different dimension too - a soft saltiness in regards to flavor, and a nice texture contrast to the crisp lettuce and crunchy onions.
I'm also posting it because I've been on this salad kick since the summer months. I didn't know I'd feel so much better about life by incorporating a large, leafy, veggie laden salad everyday (okay, almost every day). I hope you enjoy!
1 head Romain Lettuce, chopped
1 roma tomato or 1 handful cherry tomatoes, diced
1/4 cup Mezzetta Kalamata Olives, drained
1/2 English Cucumber, cut into rounds
1-2 thin slices Red Onion
1/4 cup feta cheese, crumbled
Croutons - optional
1/4 cup Litehouse Greek Vinaigrette Dressing
Clean and chop lettuce. Dice tomatoes. Slice 1-2 thin sections of the onion. Cut the cucumber into rounds. Drain olives.
Place all ingredients on a bed of the chopped Romain lettuce. Drizzle with dressing and serve fresh.
Cooking for an army?
3 heads Romain
1 9.5oz jar Mezzetta Kalamata Olives
2 English cucumbers
5-6 onion slices
2/3 cup feta
Serve dressing as a side.