Posted in /Cooking/Side_Dishes/Salads on Tuesday, February 05, 2019
This is one of the first labs I do with my grade 10s. They love it...even though there are "beans" in it! I use this one because it has meat and veggies, so there is the possibility of cross-contamination. So far (knock-on-wood) I have not had a single student cut their veggies on the same cutting board as they're meat!
Yield: 4 Salads
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
This is the perfect side dish for all Tex-Mex entrees. It is spicy and sweet and super colourful to make your plate even more appealing.
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Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
This is a lovely warm quinoa salad.
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
4 medium juicy tomatoes cut into wedges
1 cucumber, partially peeled and cut into large dices
1 green bell pepper, cored and cut into 1/4 inch pieces
1 medium red onion, thinly sliced
Greek pitted kalamata olives
dash of salt
1-2 Tbsp red wine vinegar
8 oz feta cheese, crumbled
1/2 Tbsp dried oregano
1. Place all the cut vegetables in a salad bowl and add a handful of pitted olives.
2. Season lightly with salt (about a pinch). Pour the olive oil and red wine vinegar over the vegetables and toss the mixture well.
3. Sprinkle with oregano and crumbled feta.
4. Serve with Tzatziki Sauce, Pita Bread & Chicken Kebabs
Yield: 4 servings as a main, 8 servings as a side dish.
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
This salad will fill you up and make you rethink salads. The dressing is also amazing.
