Thursday, May 5, 2011

May 4 Salad: Going Greek

I wanted a quick, zesty salad for dinner and so I went for a Greek-inspired number with romaine lettuce, garbanzo beans (drained and rinsed), diced red bell pepper, peeled and diced cucumber, feta cheese, Kalamata olives, a splash of red wine vinegar and a pinch of dried oregano. Totally hit the spot.

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