2-week Greek salad
Chop once, eat often. With this method, you can chop up the ingredients for a big Greek salad once and eat it over the next week or two. Greek salads don’t usually last very long in the fridge, because the salad dressing and chopped tomatoes make the other vegetables soggy. With this recipe you use whole bite-sized tomatoes and combine the ingredients at the last minute, just before you serve the salad. This way the vegetables stay fresh, and you can grab a fast, healthy snack.
This is a great recipe to make on road trips – the ingredients are easy to find and it keeps well in a cooler. Just bring along a knife and cutting board and make it up in your hotel room.
- 1 purple onion (or 1/2 a purple onion if you are not a big fan)
- 1 red bell pepper
- 1 English cucumber
- 1 package grape tomatoes (or cherry tomatoes)
- Greek salad dressing
- Feta cheese
- Chop the onions, pepper, and cucumber into bite-sized pieces.
- Put the chopped veggies and the whole grape or cherry tomatoes into a container with a tight fitting lid, and store in the refrigerator. It is important to not cut the tomatoes, to keep the juice in.
- To serve the salad, scoop out some of the veggie mix and put it on a plate. Add some Greek salad dressing, and sprinkle with olives and crumbled Feta cheese.
|2-week Greek salad (make sure it is low-sugar)||Serves 8