Hey friends! Yay for short weeks, can’t believe it is almost Friday! So, as promised I am here to share with you two salads I made for a gathering I’m going to tonight.
The first comes from our weekly CSA newsletter. It is a simple radish and fennel salad. I’ll admit I didn’t use the fennel we received in our last box because I had no idea what to do with it! I was glad they gave us a recipe this week. This was such a simple recipe. Simply slice the cleaned radishes and fennel. Let them soak in cold water while preparing the easy dressing of lemon juice, olive oil, salt, and pepper. I didn’t use quite as much olive oil as it seemed a little much. Drain the veggies and toss with the dressing.
I didn’t taste test this because I really don’t like radishes. I’ll have to have Brian try it out when he gets home. I can tell you that the fennel smelled like black licorice!
The next recipe is a Kristin original! I had a craving/idea to create some type of Greek salad. I read a few recipes and came up with this.
Greek Pasta Salad
- 1 16oz bag of bowtie pasta
- 1 red pepper, chopped
- 1 can of artichoke hearts in water, chopped
- 1 small jar of kalamata olives
- 1 pint of cherry tomatoes quartered
- 1 tub of feta cheese
- Prepare pasta as directed.
- While the pasta is boiling wash and chop the veggies placing them in a large bow. I left the olives whole.
- Add the feta.
- You can also prepare the dressing
- 2T of olive oil
- 2T of white wine vinegar
- Basil and oregano to taste (I used a lot!)
- Salt and pepper to taste
Once the pasta is cooked drain and rinse with cold water to stop from cooking. Toss all ingredients together with the dressing. That’s it!
After letting this chill in the fridge for awhile I taste tested it and it was just what I was craving! Next time though I think I would use a large jar of olives.
Both of these salads took a total of 30 minutes! Now I have some time to relax before we head out for one last gathering with Brian’s friends before they all head home!