Monday, August 24, 2009

Greek Artichoke and Zucchini salad

I'm very fond of Greek and Italian foods but heavy pasta's and carbo's make me crazy. This salad is light and yummy and can be customized in many ways. I'm giving you the recipe for the vegetarian version, but I love it with grilled tuna too.

  • 1 can artichoke hearts, quartered
  • 1 can black or green olives, sliced
  • 5-7 pepperoncini peppers, sliced
  • 2 small zucchini's, quartered lengthwise and sliced thinly
  • 1 small onion, peeled, quartered and sliced thinly
  • Farmer Boy Restaurant Greek dressing, to taste (2 TBS. = 3 grams carbohydrate)
Throw all the ingredients (but the dressing) into a bowl and mix well. Add a bit of the dressing and mix, then taste. Add a bit more if you need it. You can vastly improve this salad by grilling sushi grade tuna or organic chicken and adding it to the mix. Grilled shrimp would also be yummy.

Serve with toasted pita wedges as an appetizer or as a sandwich stuffing or wrap. It also goes well into endive leaves if you don't want the bread.

This salad keeps for a couple days in the fridge. Expect the zucchini to give up a bit of liquid overnight, so you might want to drain it a bit and add more dressing the next day (if it lasts that long).

No comments:

Post a Comment