1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste
In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
2 roma (plum) tomatoes, chopped
1/2 cucumber, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 small red onion, chopped
1 clove garlic, minced
2 cups tomato juice
2 teaspoons beef bouillon granules
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon celery salt
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons red wine vinegar
Puree roma tomatoes, cucumber, green and red bell peppers, red onion, and garlic in a blender, about 30 seconds. Add tomato juice, beef bouillon granules, oregano, basil, celery salt, salt, black pepper, Worcestershire sauce, and red wine vinegar. Pulse a few times to mix. Pour into a bowl and chill at least 1 hour.
Fruit and Cucumber Salsa
1½ cups chopped fresh fruit, such as peeled peaches, nectarines, pears, or plums
1 cup chopped, seeded cucumber
2 tablespoons thinly sliced scallions (green part)
1 tablespoon sugar
1 tablespoon canola oil
1 tablespoon apple cider vinegar
Combine all ingredients in a bowl.
Cover and chill for 1 to 2 hours before serving.
Peach Banana Smoothie
10 Minutes Prep