Greek Style Salad

This salad is quite tasty and filling, especially with the classically Mediterannean ingredients that are featured. The greens are just Romaine lettuce hearts chopped.

For the salad: a couple of chopped artichoke hearts, 4 halved mozzarella pieces, 5 cherry tomatoes, halved, and 4 olives, pitted and halved. Also, chop half of a Romaine lettuce heart.

For the dressing: 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1 teaspoon lemon juice, a couple of pinches of salt and a few grinds of black pepper, 1 teaspoon of oregano. Combine in a bowl and mix.

To assemble, toss the lettuce in the dressing and plate up. Place the other ingredients in the dressing bowl and toss lightly. Serve up!

Arugula Pear Salad

This is a great combination of salty, sweet, peppery, and tang, using arugula (often called rocket), pears, parmesan cheese, and a shallot vinaigrette. It's a great appetizer salad or by itself.

Start with a handful or two of arugula. If you haven't tried it, it's worth a go. Tastes really peppery. It's also a great substitute for lettuce on any type of sandwich. Freshly grated parmesan cheese, and fresh pear segments, thinly sliced.

For the vinaigrette: 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1 teaspoon lemon juice, a couple of pinches of salt and a few grinds of black pepper, and 2 tablespoons of thinly sliced shallots.. Combine in a bowl and mix.

Rinse and dry the arugula well. In the dressing bowl, toss the arugula and pears. Plate them up. Top with a generous portion of the freshly grated parmesan cheese.