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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spiralized Greek Salad Recipe

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This recipe for Spiralized Greek Salad is from Christensen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 seedless English cucumber (about 7 ounces)
1/2 cup grape tomatoes, halved
5-10 pitted kalamata olives (optional)
1/4 chopped red onion
1/2 fresh lemon juice
1 oz fresh feta, sliced thick
1/2 tablespoon extra virgin olive oil
1/2 teaspoon fresh oregano leaves, minced
1/2 can anchovies (optional)
freshly ground black pepper to taste

Note: I'd pick either the anchovies or the olives so that it's not too salty.
Directions:
Directions:
Spiralize the cucumbers using the thick noodle blade. Cut the strands into smaller pieces, about 5-6 inches long so it's easier to eat. If you don't have a spiralizer, you can just dice the cucumbers with a knife into small cubes.

Place the cucumber in a large work bowl along with the anchovies, tomatoes, olives and red onion. Squeeze half of the lemon over it, drizzle with half of the olive oil and toss with fresh oregano, salt and pepper. Place on a plate, top with a slice of feta and finish with remaining olive oil.
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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