Wednesday, August 12, 2009

Salad for salad haters

I have a confession to make. I have brushed on this once or twice before in my blog, but have never said it outright. Here it is:

I hate leafy greens!

There! I said it! At least I have admitted it. I have felt very guilty about this for some time, but I just. don't. like. lettuces. Especially bitter ones. Really, the only thing I like is spinach, which I pretty much cling to for nutrients, iron, and regularity (if you know what I mean...) Otherwise, I pretty much force myself to eat any and all greens.

Obviously I don't have a hatred for all things green. Green vegetables are fine, green grapes, green apples, etc. So I don't think I am going to die if I don't eat the aforementioned leaves. Also, my sister validated me once by telling me that my Ayurvedic body type (what's that, you say?) doesn't need as many bitter greens anyway. But what do I do so that I don't get left out of the salad club? I make the very best Greek salad that you can possibly imagine- throwing out all leafy tops. I am sharing with you now my very own recipe, because it is officially perfected.

Really, the only things that make it Greek are the olives and crumbled feta, but you can leave those out if you are cooking for a picky crowd. Also, last time I made this for Raj and I, he went down to the corner market for feta and brought back a jar of the cheese in 1/2" dices marinated in olive oil and herbs. My first response was, "That's not what I meant by cubed feta, dear." It actually turned out to be a very happy accident. I wish I had paid attention to the brand, but if you can find it, you should use it.

Greek Salad

1 fennel bulb, sliced thinly
2 cucumbers, seeds removed and sliced to 1/2"
1 pint cherry tomatoes, halved
1/2 red onion, sliced thinly
1 yellow bell pepper, cut into 1/2" pieces
1 jar pitted kalamata olives, drained
Crumbled feta

Toss all ingredients together in a bowl. Save the olive jar, and in it measure 1/2 cup olive oil, the juice of 1 lemon, 2 cloves of pressed garlic, and salt and pepper to taste. Shake it up, and then pour over your salad.

1 comment:

The Saunders said...

and what was your body type might I ask?? Because based on the article you linked I really had no idea what mine would be. Yummy looking salad btw.