Double Duty Salads
Although our new year’s resolutions didn’t include any diet restrictions, I am trying to come up with some new and exciting creations that just happen to be ultra healthy. We eat a first course small salad every night of the week, and they never get boring thanks to homemade dressings and seasonal ingredients. I love delicious salads that are satisfying enough to double as a main course, and beautiful enough to serve at an elegant dinner party. This fresh salad makes an impressive first course or you can add grilled chicken or steak for a quick and healthy weeknight dinner. You know me, I like balance in all things so I tried it with some juicy fried chicken spiced up with Greek seasoning. I just happen to like a little bit of naughty with my nice. You can make the tangy vinaigrette in advance and enjoy it over the course of a few days. I’m still playing around with my new Vitamix, but you could just as easily whip up this tangy and sweet roasted red pepper feta dressing in your blender or food processor. One thing is for sure, this twist on your classic Greek salad is so incredibly full of tangy flavors that you won’t even notice all the anti-oxidants and other good-for-you treats.
Suggested Wine Pairings
This tangy and sweet salad will pair well with a variety of Greek wines, most of which are crisp with bright acidity and incredibly food friendly. For something different, try a lemony Assyrtiko or zesty Athiri. A Sauvignon Blanc or juicy rosé would also balance the flavors in the salad. If you prefer red wines, look for a light to medium-bodied fruity red wine to pair with the tart vinaigrette, like a cherry-inflected Xynomavro or Pinot Noir.