Healthy Greek Salad

I recently collaborated with my sister to cook dinner for our sisters birthday. I was put in charge of the meat and a Greek Salad.  Cool, Easy, I got this.  I brought a Filet Strip to BBQ and my simple, easy meal prepped Greek Salad.  Follow these 3 simple guidelines for a healthy simple salad that can be made ahead of time and tossed right before serving.

INGREDIENTS

  • 1 English cucumber, cubed
  • 1 Yellow and Red Bell peppers, 2 Orange (can do any combo)
  • 1/2 Red Onion, chopped
  • 1/2 jar MEZZETTA Pitted Kalamata Olives, 9.5 oz
  • 1 Container cherub tomatoes cut in half
  • 1 container Athenos crumbled Mediterrean Herb Feta Cheese (or plain)
  • 2 Medium Avocados, quartered
  • Realemon 100% Lemon Juice
  • salt & pepper to taste

Dressing:

Cut up all vegetables and layer in a tupperware container, starting with the cucumber first and adding in each vegetable listed in order except for the avocado.  Place avocado in separate container and sprinkle with lemon juice to prevent from browning.

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layered vegetables

 

Whisk together dressing ingredients and refrigerate until ready to us.

About a 1/2 hour before serving; toss all ingredients together in a salad bowl; adding the avocado just before serving.   Easy, delicious, nutritious!20181022_133054.jpg

Enjoy!

Love and Light,

Jeanine on the Scene

Antipasti in a jar

Such a simple recipe, yet it looks inviting and easy to prepare. It keeps in the refrigerator for unexpected company; to take to a dinner party as a hostess gift; or to set out for appetizers at your next dinner party.

20180523_1051513241740639385014958.jpgIngredients:

  • Mozzarella balls
  • extra virgin olive oil
  • kosher salt
  • dried oregano
  • crushed red pepper flakes
  • grape tomatoes, halved
  • chopped fresh basil
  • pitted green olives

Toss the mozzarella balls with the olive oil ( I used avocado oil to lighten up), salt, oregano and red pepper flakes.  In a separate bowl toss tomatoes with salt and basil.  Allow to sit for 5 minutes to meld flavors together.

20180523_105013433749965467100920.jpgI placed one leaf of fresh basil at the bottom of the jars, then added the mozzarella balls evenly between two 10 oz glass jars.  Spoon the tomatoes over the cheese and then add the olives.  I used pitted castlevetrano olives. I also topped each with a slice of dehydrated roma tomato and a drizzle of balsamic vinegar.  These will sit in the refrigerator until ready to serve; up to 3 days.  Delicious and easy!

Love and Light,

Jeanine on the Scene

Day 1- Potato Crisps

First recipe in Giadas Italy cookbook is Potato crisps with Goat Cheese and Olives.
I used white sweet potatoes instead of russet potatoes and gorgonzola cheese instead of the goat cheese.  I also substituted lactose free sour creme for the mascarpone cheese. The fresh taste from the orange zest adds dimensional to this simple appetizer.  I baked the potato chips instead of frying for a healthy version of this appetizer.  So simple, yet so elegant and delicious.  The crisp chips and cream from the cheese spread with the orange zest, adding the salt of the capers and olives; make this an easy go to appetizer.  Delicious!!  (all recipes are available in Giada’s Italy cookbook) Please email me for my variations.  Thank you!!!

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Kalamata Olives, Castelvetrano Olives, Capers, Rosemary
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Mix olives, capers and Oil
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zest of 1/2 orange
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mandoline for even slices
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The finished product! Dollop of cream mixture, scoop of olive mixture and rosemary sprig