I am no chef --- but I do love eating yummy homemade food. Having some go-to, don’t-have-to-think-about-it recipes makes it easier to make sure I am eating healthy.
Each week, I try to make a few "Master Recipes" to eat right away and then re-purpose the leftovers quickly by assembling tasty meals. For example, I made the Shepherd Salad on Sunday to serve with dinner. The next day, I threw some lettuce in a bowl, topped with a few spoonfuls of the extra salad along with leftover grilled chicken, and instantly, I had a delicious no-fuss lunch.
Simply Sensational Shepherd Salad
1 medium cucumber, peeled and chopped
2 cups of halved grape tomatoes
1 medium pepper, chopped
4 scallions, chopped
10 pitted black olives
¼ cup crumbled feta or blue cheese (if you are going to store leftovers, I sprinkle this on when serving)
1/3 cup olive oil
3 tbs. Bragg’s Apple Cider Vinegar
½ tsp salt
1 tsp dried oregano
½ tsp honey
Combine the ingredients. Whisk the dressing together & pour over all; Toss.