In the middle of winter when the temperatures are hovering near 0 °F a little bit of Mediterranean can make a salad appetizing. Hence the inspiration for my Greek salad with tuna. Glistening with a lemon/olive oil dressing, this salad really hit the spot tonight.
On the bottom is a bed of chopped romaine lettuce. This was seasoned with the dressing and some dried oregano. I also mixed some carrots, cucumber and tuna together and dressed that. An onion was sliced into rings and the bite was taken down by soaking for a few minutes in ice water. This also does a great job of crisping up the onions. These were tossed in the dressing and placed on the lettuce. The carrot/tuna mixture was added on top of that. Finally I added feta cheese and kalamata olives. The whole dish was seasoned with some salt, pepper and more dried oregano.
It matched perfectly with a crisp, citrusy New Zealand sauvignon blanc.
Green Bean Casserole
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This easy green bean casserole is made from scratch with fresh green beans
in a creamy mushroom sauce and topped with crispy onions and buttery
crumbs. ...
2 days ago
9 comments:
Greg, that looks so fresh and delicious! I'll have one without olives please!
Make that two....I thought meditation meant we had to think about it while we ate it..:)
Looks wonderful Greg! I haven't made a Greek salad in a while, so thanks for the reminder.
That's almost the same I had today!!! Delisssss!!!!
Oh, one of my FAVORITE salad, and yours looks exceptional Greg!
Greg, I keep forgetting to check here daily and was thrilled to see all I have missed since my last visit. I bookmarked you know so I don't forget. Everything looks so great, I don't know how you do it all in your busy schedule.
Greg, that salad always seems to be the one I crave most often. Love every component.
Greg, I love your new blog design!! Mmm, your salad looks so wonderful and fresh and definitely brings the promise of spring!
Wow! That one looks delicious. :-)
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