Ingredients:
2 cups baby spinach leaves, washed and torn into pieces, stems discarded
3/4 lb. European salad (or other packaged salad mix)
2 Roma tomatoes, cut into wedges
1 gourmet cucumber, peeled and thinly sliced
1 red bell pepper, seeded and thinly sliced
1/4 lb. pitted black Kalamata olives
6 hard boiled eggs, sliced into sections
1/4 lb. feta cheese, crumbled
1-1/4 cups cheese & garlic croutons Greek Dressing (see below)

Directions:

Combine all ingredients in a salad bowl and toss. Sprinkle the feta cheese over the top. Pour dressing over salad just before serving. Season with salt and pepper to taste and toss. Serve with croutons.

Serve salad with crusty bread.

Serves: 6

Absolutely Fabulous Greek Dressing

Ingredients:
1/2 cup olive oil
1-1/4 teaspoons garlic powder
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried basil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard
2/3 cup red wine vinegar

Directions:

In a large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Makes 10 servings.

Chilled Vegetable Salad

2 cups cauliflowerets
2 cups bite-size broccoli flowerets and stems
1 package (10 ounces) frozen green peas
½ cup plain yogurt
2 tablespoons lemon juice
2 teaspoons salt
½ teaspoon pepper
2/3 cup Italian salad dressing (a good hearty brand)
2 large carrots, thinly sliced
2 cups grape tomatoes
6 – 8 fresh mozzarella balls

Wash cauliflower and break into small pieces. Wash broccoli and trim off flowerets and cut the thinner stems into small pieces. Bring 1 inch of salted water to a boil in a saucepan. Add cauliflowerets and broccoli. Cover and reheat to a boil; then reduce heat and cook for 5 minutes. Drain vegetables in a colander. Top with the frozen peas and rinse all the veggies under cold running water. Drain again thoroughly and place in a large container or pasta bowl.

Slice the carrots (peeled first with a vegetable peeler), using the peeler to make long strips of carrot. When the carrots are all sliced, use a knife to chop into smaller strips. Add these to vegetable bowl.

Drain any liquid from the mozzarella balls, halve them, and then cut the halves into quarters. Marinate them in a bowl with enough salad dressing to coat them. Cover and refrigerate.

Mix together salad dressing, yogurt, lemon juice, salt and pepper in a small bowl. Pour over the vegetables and toss to combine. Cover and refrigerate at least 4 hours. Just before serving stir in the pieces of marinated mozzarella and the grape tomatoes.

8 servings, about ¾ cups each

Tutti Fruity Salad

• 2 cups cubed cantaloupe
• 2 large apples, chopped
• 1 cup green grapes
• 1 large banana, sliced into coins
• 1/2 cup low-fat vanilla or lemon yogurt
• 1 tablespoon orange juice concentrate
• 1 teaspoon fresh lemon juice

In a large serving bowl, toss all of the fruit together with the lemon juice.

In a small bowl or cup, mix the yogurt with the orange juice concentrate. Drizzle over fruit.

Serve and enjoy.

Makes 6 servings.