The forum keeps asking me to post to the site for the first time, so I'll do it now.
This recipe I see above is a variation on what we always called Greek Salad (common in Italy where my husband used to live). FYI, even normal greek salad is fairly LC though the amount of cukes/tomatoes/olives probably could be minimized for LC. It's also so healthy the body probably sings Gloria every time you ingest it.
Every ingredient (even lettuce) in this salad is cut up into pieces about the size of a fingernail (which fingernail is your choice!). One of the points of this dish is that every ingredient is equal. It is really amazing how different salad ingredients taste when they are all chopped small and the same size; it blends wonderfully, keeps any taste from really dominating too much, and is much more moist. Salads with finely chopped ingredients are nearly different foods than the typical western salads with big chunks of stuff.
I use quantities that either make an 'equal blend' of things, or that suit my taste of the day (sometimes more sweet peppers for my kid, or more hot peppers for me), or that just use whatever I have on hand. So here's our list without giving measurements--'cause honestly, you can experiment at will. The more 'different' kinds of things I put in here (like diff greens, diff peppers), the yummier it is!
This can be refrigerated for a couple of days, though frankly it's better fresh, but I've eaten it up to two days later and it's still been more than edible albeit slightly wilted.
Greek Salad
romaine-type lettuce (multiple types of greens are great)
hot peppers (anaheim chili and/or poblano is good)
sweet peppers (such as colored bells, sweet banana, etc.)
scallions (green onions)*
cucumber
tomato (the paste types work better here for texture)
green mediterranean (not spanish) seedless or de-seeded olives**
crumbled feta cheese (I use the 'garlic & herb' type they have in local stores)
(Pointedly no mushrooms. Up to you though!)
* other onion types are ok but not as yummy and higher carb.
** You can use black olives, easier to find but real diff taste.
Mix some of the green olive liquid (which is basically vinegar--use vinegar if you don't have it, red wine is my fave for this) with good olive oil (GOOD olive oil--cheap olive oil is worse than bad--if you can't afford decent olive oil, consider a different oil type instead). Mix in some finely minced garlic (if you want) and some salt&pepper (if you want), and then pour the dressing all over the salad and mix.
You can vary all the ingredient quantities, and the details of 'types' of ingredient, as much as you want. I have made this using no cucumber and almost no tomato and no olives -- mostly a little romaine and a variety of sweet peppers and feta -- and it was still wonderful. Great stuff for the bod and yummy fresh taste and very low carb. The cuke and tomato and olives are probably the highest carb items, so those are the ones to consider varying for LC diets.
The biggest pain is chopping everything up. (Use a NON-serrated big knife for the lettuce: fold it up long ways, chop into long strips, then cross cut. Everything else, serrated sharp veggie knife works best.) On the bright side, at least no grating cheese or cauli is required for this one.
LSH
Mediterranean Salad
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