Sunday, February 25, 2018

Olympic Salad

Here it is, almost the end of the month of February, and I am just making it across the finish line for my goal of a monthly blog post.   I have been busy with a lot of travel and haven't had the chance to spend as much time as I would like in the kitchen.   I finally had the opportunity to try to recreate a salad I saw in the deli case at Arbor Farms Market,  a local health food store.   I'm not sure if it called "Olympic" because of the colors of the salad or the Greek inspired ingredients, but it came out totally delicious.    And if I make it with fat free feta cheese, it is 0 WW points per serving!   I'm cooking lunch for our upcoming Growing In God day of renewal at church for women, and it is my plan to offer a variety of prepared salads, including this one!   It's a keeper....

Olympic Salad
(serves 2)

1/2 hot house cucumber, peeled, quartered and sliced
1/2 container cherry tomatoes, sliced in half
3 T chopped parsley
1/2 c. Greek olives from olive bar, with garlic halved  (reserve brine)
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1/2 red onion, sliced thin
4 oz. feta cheese, diced
juice from one lemon

Mix all salad ingredients together, add brine and lemon juice and toss until coated.