Greek Salad

     Presently, I have got a crush for yummy salads. After having breakfast with Mr.KB at 7' O clock in the morning and sending him off to office, I wander about in the house with my kids, doing things I ought to do. Nothing stops me in my chores other than the insisting demands and doubts of the pre-schooler or the hungry wails of his little brother. I go about satisfying the hunger pangs of the boys and soothing them to a better mood and doing my chores, until about some 10.30, when I get my own hunger pangs.

       I used to stuff myself with whatever which comes to my hands like biscuits, cakes or chocolates until it dawned on me that I was making myself unhealthy with my not so healthy elevenses. That was when, I started searching for delicious and filling salads. Greek Salad is my newly found infatuation and find it reliable to stuff myself with, without bothering much about my hips. It is also quite different from the ordinary green salads with a hint of interest elevated by the addition of feta cheese and crispy fried oats. The recipe is adapted from that on the Quacker Ots tin. It is a great suggestion for healthy and delicious dinner too.

Greek Salad Recipe

1/2 a bunch of lettuce, torn

2 or 3 medium ripe tomatoes, cut into wedges

3 cucumbers, sliced

a small bunch of mint leaves

100 g pitted black olives, sliced or quartered

125g low fat white feta cheese, cut into cubes

4 tbsp quick cooking Oats

3 tbsp thyme

1 tsp frying oil

2 tbsp olive oil

4 tbsp lemon juice

Method:

Put the cut vegetables into a salad bowl. Add cubed feta cheese and black olives. Fry the oats in the oil and keep aside. Sprinkle thyme and the roasted oats over the salad. Serve seasoned with olive oil and lemon juice.

     This salad goes to SERVE IT- RAW event co-hosted by Krithi of Krithi's Kitchen and Denny of Oh Taste n See.