It started when I was in high school: my core group of friends began doing dinners together for special occasions--birthdays, prom, etc. Most dinners had a similar landscape, including a main pasta dish with some sort of protein, a salad, and dessert (cheesecake). And Being a lover of cooking and feeling at home in the kitchen, I helped with all three dishes. But, one of those nights, I was proclaimed the Official Salad Maker.

Now I sort of thought, salad... boooooring. But they said look, you can even make salad taste good, and that's crazy! So I moved on with no complaints. I guess it was a compliment.

Flash forward to 2016 and I'm the first to bring a salad to a party. No one is bringing salad? Don't you worry! Official Salad Maker to the rescue! (I no longer use that title, but somehow, I can't help but be the salad bearer to this day).

I have left many of my old hat tricks for salads in the dark and moved on to more innovative efforts. Candied pecans are out and extravagant ingredients from the antipasti isle are in. So are homemade vinaigrettes. Those jarred roasted red peppers in the ethnic foods section? To die for! Why don't we put those on more things? This salad doesn't last long on a table.

Mediterranean Salad

Paleo, Gluten-Free, Grain-Free, | Caitlin Sherwood |

This salad has so many delicious ingreidents--it will be everyone's favorite!

Serves: 5 | Total Time: 15 minutes

Ingredients:

1 heart of romaine
1/3 cup roasted red peppers, sliced thin (found in near the olives and pickles or in the Italian section in the store)
1/3 cup Kalamata olives, sliced
1/2 english cucumber
1/4 cup feta, crumbled
Sprinkle of dried oregano
Sprinkle of dried basil
Roasted red pepper dressing (I used a store-bought version)

Directions:

First, wash and dry the romain using a salad spinner. Then, chopped the ingredients: chop the romaine into bite-sized pieces; drain and dice the red peppers, drain and halve the olives; if you prefer, peel the cucumber, and then dice.
Arrange the ingredients on a serving tray in rows, including 1 row for crumbled feta cheese. Lightly sprinkle salad with herbs.
When serving, drizzle with dressing to taste, and then toss salad until everything is well mixed.

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