I was at my friend Suzie Humphreys’ house one weekend, and she made this delicious salad one night for dinner. I was in the process of writing one of my books, and she generously gifted me her recipe as a contribution to my “How To Be A Healthy Vegetarian” cookbook. I love it so much, I thought I would share it with you.

Suzie likes to use La Martinique French salad dressing, but when I looked at the ingredients, it had cotton seed oil as an ingredient. Cotton seed oil is NOT food. I always avoid ingesting it. It also has soy in it, which I believe to be extremely bad for my health. Another ingredient in it is oligofructose, which has the “side-effects” of: cramps, nausea, bloating, gas, diarrhea, itching of the throat, puffiness in the eye, face, and mouth, dizziness, lightheadedness, fainting, hives, itching, and eczema.

So, you will see, I decided to put my home-made French Vinaigrette Dressing on her Greek Salad. So, we should say this is an international salad!

Greek Salad Recipe

Ingredients:

1 c. romaine lettuce, torn in bite-sized pieces

1 cucumber, peeled, seeded, and chopped

1 red pepper, seeded and chopped

1⁄4 c. red onion, cut into small, thin slivers

1⁄4 c. black olives

1⁄4 c. green onions

1 stalk celery, chopped

1 tomato, chopped

3⁄4 c. feta cheese

French Vinaigrette salad dressing (recipe below)

Directions:

1. Toss all ingredients together with salad dressing.

French Vinaigrette Dressing Recipe

Homemade salad dressings are easy to make, and I highly recommend doing so. This recipe calls for balsamic vinegar. When making salad dressings, I feel it is very important to use freshly-ground black pepper, which has unique health properties that are very powerful. Also, always use Dijon mustard.

Ingredients:

• 1/8 teaspoon mineral-rich pink salt 

• 1/8 teaspoon freshly ground black pepper

• 1 tablespoon balsamic vinegar

• 1 T. small shallot, peeled and minced

• 1/2 teaspoon Dijon mustard

• 3 to 4 tablespoons (45ml to 60ml) olive oil

• fresh herbs, if desired

Directions:

• In a small bowl, combine the mineral-rich salt, black pepper, vinegar, and shallot. Let this sit for about ten minutes, so the flavors can meld together.

• Mix in the Dijon mustard, add 3 tablespoons of organic extra virgin olive oil.

• Stir well, and always taste your recipe.

If it’s too sharp, add additional olive oil and/or more salt.

This salad dressings will keep refrigerated for 2 days.

The post Suzie Humphreys’ Healthy Greek Salad Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.