Dr Weil Greek Salad Recipes

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Steps:

• 1) Combine all of the ingredients in a jar, shake well, and let stand for 30 minutes to let the flavors blend. Leftover dressing may be stored in the refrigerator for up to 5 days. 2) In a bowl, combine the salt with 2 cups water and add the red onion slices. Let the onions soak for 15 minutes, then rinse and drain well. 3) In a large bowl, toss the tomatoes, cucumbers, and bell peppers with the basil and enough of the Oil and Vinegar Dressing to coat the vegetables well. Adjust the seasonings as desired. Arrange in a high mound on a serving platter; top with the olives, parsley, feta, and lemon wedges; and serve.

Steps:

• In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
• Add grated cheese and breadcrumbs and toss.
• Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Steps:

• If using the crushed garlic, stir it with the vinegar in a very small bowl before tossing it in with the greens.
• Toss salad greens in a serving bowl with just enough seasoned rice wine vinegar to coat them lightly.
• Toss in the dark-roasted sesame oil and serve.

Steps:

• Trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or until crunchy-tender.
• Drain beans, immerse in cold water to stop the cooking until they are cool, then drain well. At this point you can set them aside and refrigerate until ready to serve.
• Mix the dressing ingredients in a small bowl with a whisk until well blended.
• Toss the green beans with the ginger root, red onion and dressing.
• Serve immediately.