Yesterday, we attended a braai at Carol and Colin’s lovely home, overlooking the Crocodile River, with views unlike any others we’ve seen of the river. Unobstructed by other houses and trees, the stunning view of the river, including its bend, provided an expansive vista into Kruger National Park.
There were eight, including Colin and Carol, Erika and Trevor, Dawn and Leon, and the two of us. We’ll all brought meat to cook over the braai, the open fire, a side dish, and our drinks for sundowners. I made my usual Greek salad with homemade dressing, and everyone gobbled it up, insisting that I send the recipe today, which I’ve decided to post here. Once I mention a good recipe of mine, many readers write and request the recipe.
Thanks to Colin and Carol for hosting us! We had a fabulous time!
Thus, I decided to post the recipe here today and hope that many of you will have the opportunity to try it. I can put all the ingredients together in about 10 minutes. We enjoy this salad every time we cook, even when all we’re having is a protein source, since it’s a meal in itself, filled with nutritious vegetables that can vary based on your taste.
The homemade dressing doesn’t include any bad seed oils or mayonnaise. The amounts of the ingredients in the salad itself can be added without measuring; simply chop and dice, then add the dressing just before serving. It’s crunchy and delicious.
Jess’s Homemade Healthy Salad Dressing
- 1 cup Greek yogurt
- 1 cup sour cream
- 1/2 tsp salt
- 1 1/2 tbsp organic apple cider vinegar (with The Mothers”…unfiltered)
- 1 tsp sweetener of your choice or more to taste
Place ingredients in a jar with a lid. Shake well, keep chilled, and use to lightly coat salad ingredients, stirring well with a large spoon. Use enough to coat vegetables lightly.
Salad Ingredients (Serves 6 to 8)
- 4 cups chopped lettuce of your choice
- 4 cups chopped raw cabbage
- 12 sliced grape tomatoes
- 1 large cucumber, sliced
- 1 cup diced celery
- 1 large diced carrot
- 1/2 cup whole pitted black olives, kalamata olives, or other olives of your choice
- 1 cup cubed (drained on paper towels) feta cheese
- Salt and pepper to taste
Unfortunately, once dressed, the salad wilts and doesn’t keep well overnight. If unsure, make small batches. It only takes one minute to dress another batch of vegetables. However, ingredient amounts may be adjusted based on the number of servings you prefer. I make about half of the above salad ingredients for the two of us. The leftover dressing keeps well in the refrigerator for a few weeks. Enjoy!
Soon, we’re off to the market to purchase more carrots and apples for Norman. We are determined to keep him well fed with nutritious fruits and vegetables.
That’s it for today, folks.
Be well.
Photo from ten years ago today, July 28, 2015:
