Anatomy of a Dinner Party: a day in the life of a hospitalityaholic
 

Still Chopping

Written by Patti on August 6th, 2016

Good Morning Darlings!

Remember when I said I could eat that BBQ chopped chicken salad every day? I might have been exaggerating a teeny bit.

So I have another salad to share with you so you won’t get bored.

This one is a Greek Salad that takes a LOT of liberties with the OG recipe. I mean A LOT. Since it took liberties, so did we. Eric hates kale so we used arugula. We love arugula. We may or may not have bought a bottled basil/garlic vinaigrette that I found at Kroger so we didn’t have make our own. It was still super tasty. Here’s a hot photo of that cool salad.

I've got to switch up my backgrounds. I promise to work on that next week.

I’ve got to switch up my backgrounds. I promise to work on that next week.

This recipe called for chickpeas. I’m not a big fan, but it’s been a while, so I thought I would give them another go. They work really well in this salad and you don’t miss that there’s no meat in the dish.

I found this salad at Gimme Some Oven (how cute is that blog name?)

CHOPPED KALE  ARUGULA GREEK SALAD

This chopped kale arugula salad is fresh and full of those Greek flavors we all love!

INGREDIENTS:

GREEK SALAD INGREDIENTS:

  • 1 large bunch (about 10 ounces) kale¬†arugula leaves, finely chopped
  • 1 pint cherry or grape tomatoes, halved
  • 1 cucumber, seeded and diced
  • 1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1/2 red onion, thinly sliced
  • 2/3 cup Kalamata olives, pitted
  • 2/3 cup crumbled feta cheese
  • garlic parsley vinaigrette (see below)

GARLIC PARSLEY VINAIGRETTE INGREDIENTS:

  • 1/2 cup olive oil
  • 1/4 cup fresh parsley leaves, finely chopped
  • 3 Tbsp. freshly-squeezed lemon juice
  • 3 Tbsp. red wine vinegar
  • 2 garlic cloves, pressed (or finely chopped)
  • 1 tsp. dried oregano
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

DIRECTIONS:

TO MAKE THE GREEK SALAD:

Toss all ingredients together with desired amount of dressing until evenly mixed.

TO MAKE THE GARLIC LEMON VINAIGRETTE:

Whisk all ingredients together until blended. Season with additional salt and pepper if needed.

Gobble down like hungry badgers and add a Corona (or two, no judging here). Go visit Ali at Gimme Some Oven, who lives in Kansas City where my bestie John is now living. COME HOME JOHN!

Ahem. I miss John.

xoxo, Patti

 

 

Comments are closed.