Salad Obsession

I've been on a big salad kick recently and found two that Scott and I LOVE... so I thought I'd share. Enjoy :-)

Greek Salad

• Romanine lettuce (chopped) - 6 cups
• Tomatoes (chopped) - 3 cups
• Red onion (chopped) - 1 cup
• Cucumber (chopped) - 1/2 cup
• Green pepper (chopped) - 1/2 cup
• Feta cheese (crumbled) - 3 oz
• Olives - 16 to 20
• Olive oil - 3 tbsp
• Fresh dill (chopped) - 3 tbsp
• Fresh parsley (chopped) - 1/4 cup
• Lemon juice - 1 tbsp
• Garlic (minced) - 1 clove
• Oregano - 1/2 tsp
• Salt - 1/4 tsp

Directions

1. Mix together the olive oil, lemon juice, oregano, parsley, dill, garlic, and salt.
   
2. Mix the lettuce, tomatoes, red onion, cucumber, green pepper well.
3. Add the dressing to the salad mix and top off with feta cheese and olives.

Apple Walnut Salad with Cranberry Vinaigrette

• 1/2 cup chopped walnuts
• 1/4 cup cranberries
• 1/4 cup balsamic vinegar
• 1 cup red onion, chopped
• 1 tablespoon white sugar
• 1 tablespoon Dijon-style prepared mustard
• 1 cup vegetable oil
• salt and pepper to taste
• 10 cups mixed salad greens, rinsed and dried
• 2 Red Delicious apples, cored and thinly sliced

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
2. In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
3. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

And... we actually took a picture!