Tag Archives: greek salad

Roasted Eggplant Greek Salad

Gearing up for a long full week, my lunches will be big portions of Roasted Eggplant Greek Salad.  I love spending Sundays cooking some basics for the week, namely my lunches.  This week I’m making pumped up Greek Salad with roasted eggplant, chickpeas, and homemade dressing.  Very filling and easy to put together in the morning after a Sunday of brief cooking and chopping!  This recipe will provide salads for the whole week, so adjust accordingly.

Roasted Eggplant Greek Salad

Pieces:

  1. one eggplant, washed and cut into bite sized pieces
  2. one half of a red onion, cut into strips
  3. a few shakes of garlic salt
  4. a few shakes of lemon pepper
  5. 2 cans chick peas, drained
  6. grape tomatoes, cut in half
  7. two cucumbers, peeled and cut into bite sized pieces
  8. one jar kalamata olives, drained
  9. read leaf lettuce, washed and torn
  10. 3 tbsp. olive oil
  11. 4 tbsp. red wine vinegar
  12. one sprig rosemary
  13. 3 basil leaves
  14. salt and pepper, to taste

Process:

  1. On a cookie sheet, toss the eggplant and red onion pieces and sprinkle with garlic salt and lemon pepper.
  2. Bake at 375 degrees for about 35 minutes, until tender.
  3. For the dressing, mix together the olive oil, red wine vinegar, rosemary, basil leaves, and salt and pepper.  Shake well and let sit for a couple hours to let the herbs infuse.
  4. Over a bed of red leaf lettuce, toss grape tomatoes, cucumbers, chick peas, olives, eggplant, and red onion. (If you are a dairy person, you could add feta cheese.)
  5. Dress to your liking and enjoy!
  6. You could also bake some chicken tenders with lemon pepper at 375 degrees, cut into bite sized pieces, and toss with the salad for extra protein.

Happy Allergy Free Lunching!

 

 

 

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My Big Fat Greek Salad

Salads have become my lunch routine.  I especially love a big salad at a restaurant not only because someone else made it, but also because there are all kinds of great ingredients beyond just lettuce and tomato.  So this week, I decided to be my own restaurant.  I made a Summer Greek Salad for my lunches… I added strawberries and basil for some summer flavor.  (And no feta cheese, of course… but honestly, I didn’t really miss it because of the other flavors.)

Summer Greek Salad

(You can really take your liberties here with your favorite ingredients… my measurements are just approximations!)

A bunch of your favorite lettuce (I prefer Olivia’s Organic Lettuces)

Some chopped grilled or baked chicken

One quarter cup chickpeas

Some chopped up cucumber

5-6 kalamata olives

One half cup chopped up strawberries

A few torn basil leaves

For the dressing, combine 3 parts red wine vinegar to 1 part olive oil, chopped garlic, oregano (and any other of your favorite herbs), the juice of one half of a lemon, salt, and pepper.

Toss to combine, and enjoy!

Happy Allergy Free Eating!

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