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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?)

YIELD: 4 SERVINGS

CHOPPED KALE  ARUGULA GREEK SALAD

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

PREP TIME: 15 MINS

TOTAL TIME: 15 MINS

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

 

 

Posted in Hospitalityaholic |

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