Healthy Eating: End of summer salad
Dressing:
3 tablespoons olive oil
1 teaspoon aged balsamic vinegar
1/2 teaspoon dried oregano
1/2 teaspoon Kosher Salt
1/2 teaspoon freshly ground black pepper
Salad:
1 head fresh Butter lettuce chopped (about 8 cups) or any lettuce of your choice
1 pint grape tomatoes, halved
1 yellow bell pepper, cut into bite sized pieces
1/2 English cucumber, sliced
1/2 red onion, sliced
15.5 oz. can chick peas, rinsed and coarsely chopped
4 oz. goat cheese or Feta cheese, crumbled (about 1 cup)
1 small jar marinated artichokes, drained and chopped
1 tablespoon capers (optional)
Gourmet multi-grain chips (or any bagged pita chip), broken up
Mix together the dressing ingredients. In a large salad bowl, combine all of the ingredients (except artichokes, capers and chips) and toss with the prepared dressing. Top with artichoke hearts, capers and chips. Makes 4 servings
Recipe provided by Renea Cowman, adapted from the Routt County Fair Family Favorites cookbook.
Support Local Journalism
Support Local Journalism
Readers around Steamboat and Routt County make the Steamboat Pilot & Today’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Each donation will be used exclusively for the development and creation of increased news coverage.