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Oregano Overload Greek Salad

Oregano is a rich source of Vitamin K and Omega-3's.  However, what first brought my attention to this aromatic herb was McCormick's free recipe booklet I picked up in the grocery store.  It's a mini flip-book, centered around the antioxidant value of specific herbs and spices.  

Antioxidant POWERHOUSES in order of strength:

Some recipes included are Mango-Blueberry Cobbler, Orange-Ginger Beef Stir-Fry, and Citrus Salmon. Mmm!

In my hunt for more recipes using oregano, I came up with this delicious Greek salad.  
It calls for lots of flavorful oregano which makes for a meal like you'd find in a restaurant.  

5 Cups Romaine Lettuce, torn
1 Cup Red Onion, thinly sliced
1 Cup Cucumber, skin removed, quartered and sliced
1 Cup Tomatoes, sliced
1/2 Cup Black Olives, pitted
1 Cup Crumbled Feta Cheese

2 T Lemon Juice
1 T Red Wine Vinegar
3/4 tsp Dried Oregano
1/2 tsp Salt
2 T Olive Oil

Combine all salad ingredients in a large bowl.  Set aside.  In a small bowl, combine first four dressing ingredients and slowly add olive oil, whisking constantly.  Pour dressing over salad mixture and toss.  Garnish with optional pepperoncinis.

Here's another way I salad...

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