Dear readers, I am so sorry for my lack of posting lately. Getting back into the swing of things at school is all consuming. August is always a hectic time for teachers, and anything not school related gets put on the back burner. I would say that things slow down in September, but that's not really the case... I just get used to a jam packed day and handle "
hectic" better.
This little dish was the perfect dinner last night. I had been feeling the need to get veggies in my diet but wasn't in the mood for my typical spinach salad. I've always loved a good Greek cucumber salad, so I decided to throw any veggie I had in a yogurt bath and see how it tasted. The result? I will be repeating this one.
"Cool-as-a-Cucumber" Salad
-1 cucumber (diced)
-1 tomato (seeded and cubed)
-half of a red onion (sliced thin)
-corn
-Greek yogurt
-olives
-extra virgin olive oil
-dill
-salt
Directions:
1. Combine cucumber, tomato, onion, 1/2 cup of corn, 8-12 olives, 1 cup Greek yogurt, 2 teaspoons fresh dill, 1 tablespoon EVOO, and salt to taste.
2. Stir and chill for 30 minutes before serving.
BONUS!!! I made this amazingly tasty (and calorie packed) dip I found on
Pinterest. (Original recipe found
here.) It's a chicken enchilada dip. Oh my, it is dangerous. I think it would have been better served with Fritos, like the recipe called for. My thin tortilla chips could barely hold up to this dip. This is a great one to take to a party.
Oh cheese... I tried to be a vegan once. It lasted only 11 days. I could sooner give up all meat than dairy products. Check out the video below for yummy recipes using Kraft cheeses.
Both of those recipes look A-MAZ-ING! Can't wait to try them!
ReplyDeleteThanks Danette!
DeleteThanks for the shout out for the Chicken Enchilada Dip. It is dangerously delicious. Your cucumber salad looks great, too. Will have to give this a try.
ReplyDeleteIt was SO good! Seriously, I started eating it with a spoon.
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