My menu plans of late show my penchant for Mediterranean food. In the winter time, that means moussaka and roasted lemon-oregano chicken. In warmer weather, I'll grill kofte, chicken souvlaki, and lemon-oregano shrimp. We all love feta cheese, so a green salad with a light vinaigrette and feta is an easy side that works year-round to add at least a cup of veggies to the day's total.
Creamy, Not-Too-Tangy Feta Vinaigrette
- 3.5 ounces good quality feta cheese,crumbled
- 2 1/2 tablespoons red wine vinegar
- 3 tablespoons low-fat plain Greek yogurt
- 1/2 teaspoon dried oregano
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- In a food processor, pulse the crumbled feta with the red wine vinegar, yogurt, oregano and olive oil until the vinaigrette is smooth (I put everything in a bowl and used the immersion blender -- less to wash!) Season with salt and pepper.
Tonight's salad was the Italian blend of bag salad with thinly sliced cucumber and red onion, black olives, and grape tomatoes. The kids picked out some of the veggies but at least ate a big pile of romaine tossed with the dressing. They may see the leftover dressing again in their lunch boxes tomorrow as a dip for baby carrots. Or maybe I'll put it in my lunch box with some sliced cucumber or zucchini. Either way, we'll all be eating it again this Spring!