How About Tossing Together a Lovely Mediterranean Salad in Celebration of “National Eating Healthy Day”?
I want to take a moment to say thanks to the half-dozen friends who have
dragged me kicking and screaming kindly asked me to go on long walks with them during the last week. Thanks for helping me get up and off the couch and begin moving towards a healthier tomorrow.
I haven’t stepped on the scale lately because lack of progress in that realm more often than not screws with my head, but, you know what? My pants are looser, and my Fitbit can attest to the fact that it has vibrated in celebration at the end of most days, having reached its 10,000 step goal. And for this couch potato, that’s really something to cheer about.
Little steps, folks. Little steps.
In light of my commitment to move more and eat better, I would be completely remiss if I didn’t also give a nod to “National Eating Healthy Day”, which just so happens to be today. It’s sort of like a Hallmark holiday, I suppose, but way more substantial since it’s sponsored by the American Heart Association, and is intended to remind Americans that eating more healthfully leads to a healthier heart.
I’ve been making this delicious Mediterranean chopped salad for years as an accompaniment to heavy pasta dishes, followed by calorie-laden desserts. Now, however, with our whole household eating lighter these days, this salad, plus a couple of grilled and sliced chicken breasts, makes a satisfying main course for dinner, and a Fuji apple is typically my sweet ending to the meal.
I mean, goodness, just look at how beautiful the colors are! If it’s true that we eat first with our eyes, my peepers really like what they’re tasting: scarlet peppers, green lettuce, yellow chickpeas, white feta and purple-hued onions make for a beautiful feast. What’s more, this salad has bold flavors in addition to interesting textures.
Give it a go!
Recipe courtesy of: Bon Appetit Magazine
6 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon dried oregano
1 small garlic clove, minced
6 cups chopped romaine lettuce
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 red bell pepper, diced
1 cup very thinly sliced red onion
1 cup very thinly sliced fresh fennel bulb
1/2 cup crumbled feta cheese (about 3 ounces)
2 ounces thinly sliced Italian Genoa salami, cut into strips
1/4 cup sliced pitted Kalamata olives
Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
Combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, and sliced olives in large bowl.
Pour dressing over; toss to coat. Mound salad on platter and serve.
Here’s the printable version.
Mediterranean Chopped Salad
|Prep time||30 minutes|
|From magazine||Bon Appetit|
- 6 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon dried oregano
- 1 Small garlic clove (minced)
- 6 cups romaine lettuce (chopped)
- 15.5oz can chickpeas (drained - also known as garbanzo beans)
- 1 red bell pepper (diced)
- 1 cup very thinly sliced red onion
- 1 cup very thinly sliced fresh fennel bulb
- 1/2 cup crumbled feta cheese (about 3 oz.)
- 2oz Italian Genoa salami (cut into strips)
- 1/4 cup Kalamata olives (sliced and pitted)
|Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. |
|Combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, and sliced olives in large bowl. Pour dressing over; toss to coat. Mound salad on platter and serve. |