Mike's Healthy Zesty Greek Salad

Name: Mike's Healthy Zesty Greek Salad
Total time: 300 s
Cuisine: American
Ingredients: as needed English Or Garden Cucumbers [thick sliced]; 2 buckets Athenos Feta Cheese [crumbled]; as needed Shaved Parmasean; as needed Vidalia Onions [sliced]; as needed Red Onions [sliced]; as needed Fresh Radishes [sliced]; as needed Fresh Cherry Tomatoes [sliced]; as needed Fresh Basil Leaves [chopped]; as needed Fresh Chives; as needed Green Olives [halved]; as needed Black Olives [halved]; as needed Fresh Ground Black Pepper; as needed Fresh Spinach; as needed Fresh Parsley; as needed Red Pepper Flakes; Homemade Italian Dressing Or Low Fat Kraft Zesty Italian Dressing well shaken

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

In honor of our First Lady's Healthy School Lunches and Lets Move Programs - my student's Charter Schools are promoting her efforts. Here's how.

All students - especially the culinary students - were charged with creating an easy, delicious, healthy lunch option. Then, they were to present and explain the nutritional benefits of their dish to their schoolmates.

Needless to say, mostly chilled salads were presented by my students. Everything from seafood salads, to pasta salads, to macaroni salads, to garden salads. I'll post those easy recipes as their pictures are edited. Posted below is one of my youngest students submissions.

Every vegetable in his salad was organic and pulled directly from my gardens. "Quick, easy, nutritious and farm to table," were his primary selling points. Talk about healthy! So, if you love fresh, chilly, crispy, cheesy, zesty, tangy tasting vegetables - you'll love this incredibly simple recipe! Serve same day or, at a maximum, overnight. Otherwise the vinager will soften your vegetables. Or, simply serve dressing to the side for a longer shelf life.

In honor of our First Lady's Healthy School Lunches and Lets Move Programs - my student's Charter Schools are promoting her efforts. Here's how.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

In honor of our First Lady's Healthy School Lunches and Lets Move Programs - my student's Charter Schools are promoting her efforts. Here's how.

Saved

Ingredients

5 mins

as neededEnglish Or Garden Cucumbers [thick sliced]
2buckets Athenos Feta Cheese [crumbled]
as neededShaved Parmasean
as neededVidalia Onions [sliced]
as neededRed Onions [sliced]
as neededFresh Radishes [sliced]
as neededFresh Cherry Tomatoes [sliced]
as neededFresh Basil Leaves [chopped]
as neededFresh Chives
as neededGreen Olives [halved]
as neededBlack Olives [halved]
as neededFresh Ground Black Pepper
as neededFresh Spinach
as neededFresh Parsley
as neededRed Pepper Flakes
Homemade Italian Dressing Or Low Fat Kraft Zesty Italian Dressing well shaken

Saved

Steps

5 mins

1

Easy peasy! We made our own Italian Dressing. But, Kraft puts out a great zesty Italian!
2

Rinse, dry and chop all vegetables. Crumble Feta Cheese if needed and add Parmasean.
3

A quick tip on chopping fresh herbs? Stack your leaves and roll into a cigar shape. Then, gently chop. Do the same with your spinach.
4

Don't over chop or you'll cause your fresh herbs to bruise and brown.
5

Feta Cheese.
6

Fresh shaved Parmasean Cheese.
7

Gently mix everything together, including dressing, and chill well. Stir occasionally.
8

Seal tightly. Gently flip sealed bowl over a few times prior to eating. Enjoy your little taste of Greece!
9

Excelent for healthy, "on the go," work lunches! My students love taking these in to school with them!

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Cooksnaps

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MMOBRIEN @cook_2891564

on July 08, 2016 10:19

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!