Greek Salad

1/2 cup Olive Oil

1/4 cup Apple Cider Vinegar

1/2 Tablespoon Oregano

1/4 tsp Thyme

1/4 tsp Black Pepper

1/8 tsp Sea Salt

2-3 sprigs fresh Dill

1 small clove minced garlic

1 cup Grape Tomatoes cut in half

1 Cucumber sliced and quartered

1 sliced Red or Bell Pepper

1 cup chopped Cauliflower

1/4 cup chopped Red Onion

1/4 cup sliced Kalamata Olives

1/2 cup Feta Cheese (optional)

I like to use a canning jar to mix these ingredients together; olive oil, apple cider vinegar, garlic, dill, spices, shake in a jar by shaking with the lid on (or use a blender). After it is well mixed, pour over vegetables mixture.  Cover and marinate in the fridge for at least 1 hour. The longer you marinade the better.

Ranch Seasoning Mix

The traditional Hidden Valley Ranch packets have dairy in it. I have tried to duplicate a seasoning mix that gives a nice ranch flavor without the dairy. This mix can be used in cooking as well as dips, dressings and marinades.

These measurements are for dry ingredients. I like to pulse my seasoning in a grinder or mill for the purpose of grinding up the Onion into smaller bits. Then can be placed in a jar for long term easy storage.

2 teaspoons Parsley
1 tablespoon Dill
1/2  teaspoon Paprika
1 teaspoon Thyme
2 teaspoons Minced Onion
1/2 teaspoon Celery Salt
1 tablespoon Garlic Powder
1 teaspoon Garlic Salt
1 teaspoon Salt
1/2 teaspoon Black Pepper

7 Bean Salad

These are some of my favorite beans I like to use. You should use your favorite varieties of beans.

1 can Green Beans

1 can Red Kidney Beans

1 can Pinto Beans

1 can White Beans (Northern, Navy)

1 can Small Red Beans (Azuki, Cranberry)

1 can Black Beans

1 can Wax Beans

1 can Beets (Diced, Shoestring)

1/4 cup Onion (grated)

 

Drain juice from beans, beets dump in a bowl, add chopped onion. Make Greek Marinade, thoroughly mix together. For best results refrigerate overnight. The longer these veggies marinade, the better. This dish is made to feed a large crowd. You can make a smaller salad by using fewer varieties of beans.

Vegetables In Greek Marinade

marinated veggies

1/2 Cup Olive Oil

1 1/4 Cup Apple Cider Vinegar

1 Tablespoon Oregano

1/2 tsp Thyme

1/2 tsp Black Pepper

3 Tablespoons Honey

1 tsp Salt

1 small clove minced garlic

Thoroughly mix ingredients together in a jar by shaking with the lid on, or use a blender. After it is well mixed, pour over a mixture of your favorite raw vegetables.  Marinate covered in the fridge for at least 1 hour. The longer you marinade the better.

Suggested veggies I have used; broccoli, cauliflower, tomatoes, olives, mushrooms, onions, beans, carrots, zucchini, cucumber, bell pepper, asparagus, radishes. Unused marinade will keep in the fridge for 3 months. Marinade can also be used to marinate meat or fish.