Mother's Day

Last weekend, my mother and I headed out to the woods to enjoy a quiet weekend at the cabin. We enjoyed the cool spring weather, and the wildflowers and dogwoods were in full bloom.

I cooked some tasty food during our stay. My mom especially liked my Greek salad, so I’ll share my recipe for you here. The recipe serves six, so cut the ingredients if you have a smaller group.

Greek Salad

Serves 6

Salad:

1 package baby greens

1/2 cup pitted Kalamata olives, sliced in half

1/2 red onion, sliced thinly

1 avocado, sliced

1 cucumber, peeled, seeded, and sliced

1/2 pound firm tofu, drained and crumbled

2 tomatoes, halved and sliced

12 stuffed grape leaves

6 pepperoncini peppers (from jar)

Dressing:

2 tablespoons olive oil

1 clove garlic

3 tablespoons red wine vinegar

1/2 lemon, juiced

Sprinkle of dried oregano

Kosher salt

Fresh pepper

Serving:

On large serving platter, start with base of greens. Then, layer vegetables on top, 

finishing with pepperoncini peppers on top and grape leaves around the edges. Add dressing and serve.