Simply Delicious Greek Salad

It’s simple, it’s fresh, and it’s delicious – which is why Greek Salad makes the perfect lunchtime dish or an ideal side for dinner. Though traditional Greek salad doesn't have lettuce, we've added some for a twist on this classic dish of olives, tomatoes, feta, and peppers.

It’s also perfect for a range of dietary needs – no meat, easy enough to nix the cheese if you want to go vegan. This recipe makes about 4 side or light meal servings, so increase the ingredients if you want 4 hearty servings for a main meal. 

This is traditionally a “summer salad” in Greece, so it's also a great way to use those straight-from-the-garden veggies!

Greek Salad

(makes about 4 servings) 

Ingredients:

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tomatoes, cut into wedges
• 1/4 red onion, sliced into thin 2-inch pieces
• 1/2 green pepper, julienned and cut into 2-inch pieces
• 1/2 yellow pepper, julienned and cut into 2-inch pieces
• 4 ounces feta cheese, cut into cubes
• 10 kalamata olives, pitted and cut in half
• 6 green olives, pitted and cut in half
• 1 small head of romaine lettuce, rinsed, dried, and chopped into bite-size pieces
• Pita bread for pairing, optional

Directions:

1. Whisk together the olive oil, lemon juice, garlic, salt, pepper, and oregano until all the ingredients are well combined.
2. Put the lettuce, tomatoes, peppers, olives, and feta into a large bowl. Then, pour the dressing over the salad.
3. Toss gently to combine everything, and garnish with a little extra freshly ground pepper if desired.
4. Serve solo or with pita bread.
5. Enjoy!

Healthy & Satisfying Recipe: Fresh Southwestern-Style Salad

We like salad as much as the next person (read into that what you will), but we do prefer salads that are hearty and full of flavor—as opposed to a plain, ol’ plate of lettuce with dressing from the back of the fridge. This Southwestern salad doesn’t take long to assemble and is the perfect meal for days when you need a lunch that really tides you over ‘til dinner or a dinner that isn’t too complicated after a long day. This protein-packed meal is so yummy and filling that you won’t even notice you’re eating salad (unless you already love salad, in which case this is a really great choice)!

Southwestern Salad

Serves 2

 Ingredients

• 5 cups romaine lettuce
• 2 boneless, skinless chicken breasts
• 1 avocado, pitted, sliced
• 4 slices bacon, chopped
• 1/3 cup Monterey jack cheese (low-fat optional)
• 1/3 cup Cheddar cheese (low-fat optional)
• 1 tablespoon olive oil
• salt and pepper, to taste
• seeded crackers, optional garnish

• 3/4 cup cilantro,
• 1/2 cup plain, Greek yogurt
• 2-3 tablespoons olive oil
• 1-2 large cloves garlic, chopped
• 1 lime, juiced
• salt and pepper, to taste

Directions

1. In a medium pan over medium-high heat, cook bacon until dark and crispy. Remove from pan and drain fat.
2. Heat olive oil and, once hot, grill chicken breasts. When cooked through, 5-8 minutes, flipping in the middle, remove from heat and set aside.
3. In a food processor, combine cilantro, yogurt, garlic, lime juice, salt and pepper. Pulse together while drizzling in olive oil. Taste and adjust seasoning if needed.
4. In a large bowl, toss lettuce, cheese, avocado, bacon and chicken with cilantro lime dressing. Mix well and serve with crackers if desired.

Lettuce Wraps: Asian Chicken with a Twist

Skip the bread, buns, tortillas, and pitas – and say hello to lettuce instead. For this flavor-packed recipe, we’re using lettuce to make nice little pockets for chicken with an Asian flair.

What’s one of the best things about this dish? You won’t leave the dinner table feeling carbo-stuffed. Not into chicken? Beef, pork, and even veggie crumbles (faux meat) all work as great substitutes depending on what you’ve got in the fridge. You can even top the wraps with water chestnuts or crushed peanuts if you like!

We’ll warn you, though – serve these to guests, and they’ll be asking for the recipe.

Chicken Lettuce Wraps

(makes about 4 servings) 

Ingredients:

• 16 Boston Bibb or butter lettuce leaves
• 2 pounds boneless, skinless chicken breast, cut into cubes
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 teaspoons minced ginger
• 1 bunch green onions, chopped
• 1/2 cup shredded carrots
• 1 teaspoon Asian (dark) sesame oil
• 1 tablespoon Asian chile pepper sauce/paste (optional, if you want some spice)

Directions:

1. Rinse the whole lettuce leaves and pat them dry, being careful not to tear them. Set them aside.
2. In a large, nonstick skillet greased with cooking spray, cook the chicken in the cooking oil for about 3 minutes. Drain the grease and then add the onion and ginger, cooking for 3-4 minutes. Then, stir in the hoisin sauce, garlic, soy sauce, vinegar, and chile pepper and cook for about 2 minutes.
3. Finally, add the green onions, sesame oil, and carrots and let everything cook for about a minute. Make sure the chicken is no longer pink at this point (if it is, keeping cooking everything until it's done).
4. Spoon the mixture into the center of the lettuce leaves.
5. Enjoy!