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The Joy of Salads

Guest Author - Lisa Babick

Mango Crab Stacks

Salads come in all shapes and forms, from the traditional green tossed salad to fruit, fish, pasta and more. Summer is a great time to serve salads because they are cool and refreshing. Salads are great for picnics, parties and backyard barbecues. This week we’ll be featuring a variety of salads to serve at your next event or for dinner.

Greek Salad

This is a really tasty lunchtime salad which can be served alone with crusty bread or as a prelude to a sandwich or other light fare.

2 large heads of Boston or romaine lettuce
8 cherry tomatoes or 2 tomatoes, sliced into wedges
½ cup coarsely crumbled feta cheese
6 thin slices red onion
½ cucumber, peeled and sliced
8 Kalamata olives, pitted
¾ cup diagonally sliced celery hearts
4 scallions, cut into 1-inch pieces
8 radishes, sliced thin
One 2-ounce can anchovy fillets, rinsed, patted dry and halved lengthwise, optional

Combine all ingredients in a large bowl and toss with dressing (below).

Dressing

6 to 7 tablespoons olive oil
2 tablespoons fresh lemon juice or red wine vinegar
1 teaspoon finely minced garlic
1 teaspoon dried oregano
Salt and pepper to taste

Whisk all ingredients together, pour over salad and toss.

Serves 4 to 6

DO YOU HAVE A FAVORITE SALAD OR SUMMERTIME RECIPE YOU'D LIKE TO SHARE? Email it to Lisa at entertaining@bellaonline.org


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Content copyright © 2014 by Lisa Babick. All rights reserved.
This content was written by Lisa Babick. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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