ultimate greek salad

Ingredients

4-5 ripe roma tomatoes

1 large red bell pepper

1 small red onion (or 1/2 large onion)

1 hothouse cucumber

15 oz. can garbanzo beans

1/2 cup feta, more to taste

{For the dressing}
1/4 cup olive oil
2 Tbsp. red wine vinegar

1 tsp. oregano

Salt/pepper

Directions

Prepare the dressing: in a small bowl, combine vinegar, oregano, salt/pepper. Slowly add olive oil, whisking to combine. Set aside.
Rinse and drain beans. Dice tomatoes, bell pepper, onion, cucumber. Remove excess liquid from tomatoes.
Put vegetables and beans in a large bowl.

Toss dressing with salad. Add feta, lightly toss.

Best if refrigerated for an hour or two before serving.

Asian Chopped Salad

INGREDIENTS:

1 romaine heart, chopped
2 cups shredded cabbage {I used the store bought coleslaw mix}
1 cup shredded carrot
1 red bell pepper, chopped
3 green onions, sliced
1/2 bunch cilantro, chopped
1 1/2 cups bean sprouts
8 oz. drained mandarin oranges {about 1 cup}
1/2 cup toasted almonds

Optional: Water chestnuts 

for the dressing-
2 cloves garlic, finely minced
1 tablespoon ginger, finely minced
3 tablespoons soy sauce
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons white wine vinegar (or plain white vinegar would work too)
1/4 cup canola oil
salt
pepper
OR 2/3 cup Newman's Low-fat Sesame Ginger Dressing

DIRECTIONS:

Stir all ingredients together for dressing in a small bowl. Set aside.

In a large bowl, combine all ingredients for salad and toss with dressing. Top with more almonds if desired and serve immediately.