That day I was remind it how good and simple it would be to make this salad at home so ever since I have been making this super simple Greek salad almost every single week.

Every single time I make this salad I make a really large quantity of it. My kids enjoying it a lot so I make sure we can have it for a least a couple of days. It really only takes about 10 minutes to make this Super simple Greek salad.  Just chopping a few vegetables and you are pretty much done.

It goes great with any type of protein but I normally serve it with fish. Either way is a great salad so you can even have it on its own. I actually this is all I took to work for lunch one day and all the nurses and staff where pretty jealous of my lunch…. I really wasn’t expecting that but it looks so good and refreshing and the best part is that it is super simple to put together.

I know some of you may not be into salads this time of the year but for us salads are pretty important through out. It is a way for me to make sure that I have a chance to incorporate plenty of vegetables into our diet even though I believe we really don’t lack this food group.

On another note, I am working on something new for my blog starting next summer. By then, I will be done with my studies and I will be able to spend much more time on projects that I have been trying to focus on. I am really excited to share some of these new components with you so I can’t wait for the summer to come.

Anyways, I know you might have seen this super simple Greek salad recipe before but if you have not made it I really suggest you do, at least just once. After that, I am pretty certain that you will be making it for time to come.

Enjoy!

Super simple Greek salad

Miryam's original recipe

Yield: 6 servings

Ingredients:

• 1 lbs tomatoes, quartered
• 1 cucumber, dized
• 1 large purple onion, Julianne
• 2 green peppers, Julianne
• 8 oz Feta cheese, cut into chunks
• 12 oz Kalamata olives, pitted

Dressing

• 1/4 cup extra virgin olive oil
• 1/3 cup white vinegar
• 1 tbs dried oregano
• 1/2 tsp celtic salt

Directions:

In a large mixing bowl add all the chopped ingredients including the feta cheese.

Add the dressing ingredients and toss to coat the vegetables. Serve immediately or refrigerate until ready to eat. It is that simple!

The post Super simple Greek salad appeared first on Eat Good 4 Life.

All it took to makes this tasty salad was a few fresh ingredients and a few minutes. Just chopping away some ingredients for 5 minutes and mixing them in a large bowl was all it took.

To dress the salad and give it some taste I used Marzetti^® Simply Dressed^® Balsamic Dressing which is made of simple ingredients that enhances the freshness of any salad’s flavor. Simply Dressed Dressing is a choice you can feel good about.

Their products can be found in stores near the classic dressings in the refrigerated produce section. You will be able to find a variety of flavors so make sure you use your favorite. This shrimp Mediterranean salad however goes great with the balsamic variety.

I have made this shrimp mediterranean salad multiple occasions and even adding pasta to it is great. You can also swap any of the veggies, as this recipe is very versatile. Anything goes, you can’t go wrong with your own choice.

If you would also like to keep this recipe strictly vegetarian you can omit the shrimp. I always have my freezer stocked with cooked shrimp, as I prefer seafood and fish than poultry or meat.

GIVEAWAY

I am pleased to inform you that The Marzetti Brand is providing Eat Good 4 Life readers with a $50 gift card. All you have to do is comment in the section below and let me know what variety of Marzetti^® Simply Dressed^® Balsamic Dressing you would love to use for your salad and why. Very simple!

Rules:

• You must be 18 yrs old to enter

• Only US resident

• I will announce the winner 7/7

I love how convenient salads are, how versatile and easy they can be. They make the perfect to go recipes for me and my family especially when I am super busy and I want something light and fresh.

I hope you get to make this refreshing shrimp mediterranean salad. The combo of ingredients is just out of this world and the fresh herbs takes it to the next level.

Enjoy!

Shrimp mediterranean salad

Miryam's original recipe

Yield: 6 servings

Total Time: 20 minutes

Ingredients:

• 1 lb cooked peeled shrimp
• 2 pints cherry tomatoes, sliced
• 8 oz pitted kalamata olives, sliced
• 1 large red onion, sliced
• 1 large cucumber, sliced
• 6 oz Feta cheese
• 2 oz fresh dill, chopped
• 1/2 cup Marzetti^® Simply Dressed^® Balsamic Dressing

Directions:

In a large mixing bowl and all the ingredients. Add the salad dressing and toss to combine.

Serve immediately.

This is a sponsored conversation written by me on behalf of Marzetti. The opinions and text are all mine.

The post Shrimp mediterranean salad appeared first on Eat Good 4 Life.

The first time I tried something like this was at my friends house about 4 weeks ago. She actually bought the salad from a new deli shop here in town. The salad was quite costly in my opinion but very good nonetheless. I thought the salad was quite simple so recreating it making it with my own homemade salad dressing shouldn’t be too hard.

So a few weeks later I got to make it using my mustard salad dressing vinaigrette and oh boy… I have been making this kale cranberry feta cheese salad at least twice a week. Even my kids love it!

The best way to eat this salad is a few minutes after making it when the dressing has been softening the kale for a while. I normally make the salad in advance and let it sit for 20 minutes for the vinaigrette to do its thing with the kale. I have let it sit for longer time as well as refrigerate leftovers and still the salad is perfectly fine.

On another note, I am so panicing about the holidays been so near. I don’t know where time is going but for sure it is flying by. I am planing of making at least a couple of holiday cookie recipes soon so stay tuned for that. I am also still debating whether or not I am going to be gifting homemade goodies to friends and family this year. It is so much work. I know they will appreciate them… will see.

Anyhow, I hope you get to make this kale cranberry feta cheese salad. If you like kale you are going to love this recipe.

Enjoy!

Kale cranberry feta cheese salad

Yield: 4 servings

Total Time: 10 minutes

Ingredients:

• 10 oz fresh kale
• 6 oz feta cheese
• 1 large red onion, sliced
• 1/3 cup dried cranberries

Salad Dressing

• 1/4 cup dijon mustard
• 1/3 cup extra virgin olive oil
• 1/4 cup rice wine vinegar
• 2 tbs honey
• 1 tsp crush black pepper
• pinch Himalayan salt

Directions:

In a large bowl add the salad ingredients and set aside.

Mix salad dressing ingredients in a salad dressing shaker or any other jar of your choice. Pour dressing over the kale and toss to combine. Allow the salad to sit for at least 15-20 minutes to make sure the kale softens.

The post Kale cranberry feta cheese salad appeared first on Eat Good 4 Life.

For the filling in these easy quinoa stuffed peppers I kept it pretty simple but you can add any other veggies of your choice. To keep the recipe vegan you can also omit the feta cheese or get creative and use any other type of cheese you prefer. Mozzarella cheese will work really good.

Broiling the peppers rather than baking them is a faster way to still achieve delicious stuffed peppers. You can also double the batch and freeze some of them to have in the future. I have done it before and works really well.

If you haven’t tried quinoa before this is a great way to start incorporating quinoa into your cooking. Quinoa is a very versatile ingredient and you can use it in place of rice, add it to salads, or even make granola with it. A great nutritious ingredient worth trying!

For the easy quinoa stuffed pepper recipe visit my friends at Nuts.com. Make sure you browse around their website for other products which you may need for your cooking and baking. They have a large variety of healthy flours, nuts, dried fruits etc Everything you need to experiment in your kitchen with.

Enjoy!

The post Easy Quinoa stuffed peppers appeared first on Eat Good 4 Life.

Every single time I make a salad I always make my own dressing and for this walnut apple kale salad it was no different. This time around I made one of my family’s favorite dressing, a dijon mustard salad dressing that is extremely easy to make and much economical and healthy than store bought.

The greens I used for this salad were Earthbound Farm Kale Italia blend. It is composed of baby kale, baby arugula, radicchio, and baby mizuna. These fresh, organic baby greens add bright color and deep flavor can be added to a wide array of recipes, from salads to sautés, pastas, risottos, pizzas and more.

To find out where to buy it click here. You can also print coupons here!

Salad recipes variations are endless. For this one I used a mixture of walnuts, cranberries, feta cheese and apples. You can also use pears, almond or even any other type of cheese you may like. Sometimes I have used goat cheese which is also very good.

Even though this walnut apple kale salad is super easy to put together it tastes superb. It is one of my favorite salads to make when we have company. It is always a hit and people are always asking me for the recipe. Now I will be able to direct them to the blog for it.

I hope you get to make this awesome walnut apple kale salad. Stop buying store bought salad dressings, they are done in just about 2 minutes and taste way better and for this walnut apple kale salad is just perfect!

Enjoy!

Walnut apple kale salad

Miryam's original recipe

Yield: 6 servings

Total Time: 15 minutes

Ingredients:

• 4 large organic apples, sliced
• 10 oz Earthbound Farm Kale Italia Blend
• 1 cup raw walnuts
• 4 oz feta cheese, crumbled
• 1/3 cup dried cranberries

Dressing 

• 1/4 cup dijon mustard
• 1/3 cup extra virgin olive oil
• 1/4 cup rice wine vinegar
• 2 tbs honey
• 1 tsp crush black pepper

Directions:

In a large bowl add the salad ingredients.

In a small mixing bowl, with a wire whisk, add the dressing ingredients and mix. Pour dressing over the salad and mix through. Serve immediately.

NOTE: Depending on the dijon mustard brand you use for the salad dressing your recipe may taste more vinegry, if that is the case just add more olive oil. Make sure you use a good dijon mustard brand!

This conversation is sponsored by Earthbound Farm. The opinions and text are all mine.

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How did everyone enjoyed Halloween? We actually celebrated with a group of Spanish friends last night. 30 friends to be exact, so the crowd was really large. We all are from different places in Spain so it was refreshing to see and connect with some friends that also live here in NJ.

While I was in college living in Staten Island, NYC for almost 10 years, I never meet anyone from Spain. After that I moved to NJ and meet a lot of people from Spain which was super cool.

For the party I took this green bean chickpea salad as well as the chili truffle recipe that I will be posting next week. They both got eaten pretty good. I love taking salads to gatherings since they are super easy to make, healthy and mostly everyone get to eat them.

There was so much food. Each of us took something to eat and drink and between 30 people, well lets just say there was tons of food. I think I ate most of the octopus and sardines. I should have taken a picture but I was too busy stuffing my face with alls sort of Spanish tapas!

Anyhow, I hope you stay tuned for the chili truffle recipe that I will be posting next week but until then I hope you like this easy green bean chickpea salad.

Enjoy!

Green bean chickpea salad

Miryam's original recipe

Yield: 6 servings

Total Time: 15 minutes

Ingredients:

• 1 lb fresh green beans
• 14 oz canned chickpeas
• 2-3 oz jar sun dried tomatoes
• 1 tbs black sesame seeds
• 6 oz feta cheese, crumbled, omit for vegans
• 15 oz canned black olives, sliced
• 2 tbsp sesame oil
• 2 tbsp rice wine vinegar

Directions:

In a double boiler-steamer place the green beans and cook for 6-8 minutes. Run cold water over them when they are tender so that they don't keep cooking.

In a large mixing bowl add the rest of the ingredients. Add the green beans and mix through. Serve. This salad will keep covered in the refrigerator for up to two days.

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