Happy Wednesday Everyone! I hope you all are easily adjusting to your work schedules after the busy and fun-filled holiday weekend. I am beginning to really love Wednesdays because I get to review all of the good eats I had this past week. I’ve realized with my first two posts of WIAW (What I Ate Wednesday) that I did not describe what this trend is all about. Click this link for more information.
Cinnamon raisin english muffin with peanut butter
Graham crackers with peanut butter and banana slices
Greek yogurt, berries, and almond milk fruit smoothie
Yoplait yogurt with sliced almonds
Saltine crackers with pea butter
Turkey sandwich with lettuce, tomato, and mustard on Marathon bread
Anything-you-can-find in your fridge salad with ramen, coleslaw, and drizzled balsamic
Turkey salad with peppers and salsa
Delicious brownie and fruit festive cake–>recipe here
For those of you who do not know, I love salads (notice three in a row above :))and creating all sorts of combos of what I have inside my fridge from veggies to fruits to grains and so much more. Today I am going to share with you a summer salad recipe that I found a few weeks ago and introduced to the family this past holiday weekend. It was a hit! You can have this salad alone or as a side (see below).
Did I mention it is easy to prepare and just requires tossing some ingredients together?
Greek Santorini Couscous Salad
2 cups couscous, cooked per pkg directions 1 sweet red pepper, 1/4-inch dice
1/2 tsp sea salt 1 yellow pepper, 1/4-inch dice
1 bunch green onions, chopped 1 clove peeled garlic, minced
1/2 lb feta cheese, 1/2-inch dice 2 tbsp chopped Italian flat-leaf parsley
1 tbsp fresh basil 1/4cup white wine vinegar
2tsp + 1/2 cup Extra-Virgin Olive Oil, divided 1/4lb pitted kalamata olives, sliced
3/4 cup sun-dried tomatoes with capers, drained, and thinly sliced
1 can artichoke hearts in brine, drained, and chopped