Thursday, August 11, 2011

Greek Nicoise?

I have taken "liberties" with the traditional Nicoise Salad (forgive me, Julia) and a classic Greek salad and devised my own "Gre-nique" Salad.  Combining some of the common elements of both, I created a delicious composed salad of summer.

Makes two large dinner salads

2 large fresh beets, tops removed and scrubbed. 
4 cups lettuce (I used a combo from the Farmer's Market)
1/4 English cucumber, sliced thinly
1/4 red onion sliced thinly
2 medium tomatoes cut in wedges
2 hard cooked eggs, sliced
1/4 cup feta cheese
8 marinated kalamata olives
1 small tin of Italian tuna in olive oil
Trader Joe's Champagne Vinaigrette

Roast your beets!  Put the beets on a large piece of foil, drizzle with olive oil and salt. Wrap up and put in 375 oven for an hour and a half. After beets have cooled a bit their skins will just rub off easily. Slice them up and resist popping the slices into your mouth.

Compose the ingredients on top of the fresh lettuce, drizzle with dressing and enjoy!

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