Beet and Feta Cheese Salad

I tried this recipe recently and wanted to share it with you.  I would recommend chilling the salad before eating.  This is a nice refreshing recipe.

4 beets, cooked and sliced (or 1/2 small can of beets, sliced)
¼ cup chopped red onion
3 tbsp. olive oil
1 tbsp. herbed vinegar (I used regular white vinegar)
1 tsp. dried thyme
1 tsp. dried marjoram
½ tsp. dried rosemary
¼ cup crumbled Feta cheese

In a salad bowl, toss beets and red onion together.  Set aside.

In a small jar with a tight-fighting lid on a small bowl, combined oil, vinegar, thyme, marjoram, and rosemary.  Shake or whisk together until well mixed.

Pour dressing over beets and onion. Toss gently to mix.  Sprinkle with Feta cheese.

Substitute:  One can beets (540 mL) sliced beets for fresh beets.

Add:  2 cups sliced pears or apples; or 1 cup chopped orange wedges.

Source: The Healing Herbs Cookbook, Pat Crocker, Pg. 93


Update:  I made this salad again tonight but I made a couple of changes.

I added:

  • 1 apple cut into small pieces
  • 1 tbsp. mall drizzle of red wine vinegar

Since I had used regular white vinegar (not herbed vinegar which I don’t have) the first time and I tried red wine vinegar this time and it was delicious.


Easy Broccoli Salad (my version)

1 pkg. of Mann’s Rainbow Salad (cauliflower, broccoli,  carrots, and red cabbage)
1/4 cup bacon, cooked, drained, and crumbled
1/4 cup craisins or raisins
1/4 cup diced red onion
1/4-1/2 cup Shredded Cheddar cheese

3/4 cup salad dressing (or mayo)
1/4 cup white vinegar
2-4 tablespoons white sugar

Rinse salad. Put salad in a medium sized salad bowl. Add onion and cranberries.

In a separate bowl mix the mayo, vinegar, and sugar.

Add the dressing mixture to the salad and mix.

Top with bacon and cheese.

Refrigerate and serve cold.


Created by me. Eat at your own risk! LOL

Note:   I took photo before adding bacon and cheese!

Broccoli & Bacon Salad

This broccoli, cheese, and bacon salad can be made with any cheese you like. If you don’t want to make the dressing you can use any bottled variety. Three-cheese ranch is a good option.

1-2 bunches broccoli
1 cup shredded cheese (any kind)
1/2 cup raisins
1/3 cup red onion
6-8 slices bacon

3/4 cup mayonnaise
1/4 cup vinegar
2-4 tablespoon sugar



Fry bacon until crispy, crumble and set aside.

Cut up broccoli flowerettes into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes.

Mix broccoli with onion and raisins.

Whip together mayonnaise (or salad dressing) with vinegar and sugar.

Add dressing, toss salad and refrigerate 2-3 hours.  (This salad tastes best when chilled.)

Add crumbled bacon and cheese and toss salad again just before serving.




My version of Greek Bean Salad

1-540mL can Cedar Fava Bean and Chick Pea MixmyversGreek Salad
1/4 cup red onion, finely sliced
1-2 tomatoes, (removing seeds) cut into small pieces
1-398mL can Primo Sliced Ripe Olives (black), drained
1-200 g bag Tre Stelle Crumbled Feta
2-3 tablespoons red wine vinegar
2-3 tablespoons olive oil
salt to taste

Wash and drain the bean and chick pea mix and put in a bowl. Add the tomato, red onion, and black olives.

Drizzle with red wine vinegar and olive oil to taste. Mix the ingredients together.

Season with salt if you think the salad needs it. (I don’t add salt especially since Feta cheese is salty.)

Sprinkle with crumbled Feta cheese and mix with ingredients.

Refrigerate before serving.

Note: You don’t have to follow the exact amounts of the ingredients as these measurements are just guidelines.

Grilled Salmon with Avocado Salsa



2 lbs. salmon, cut into 4 pieces
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon coriander
1 teaspoon ground cumin
1 teaspoon paprika powder
1 teaspoon onion powder
1 teaspoon black peppercorn

Avocado Salsa
1 avocado, peeled, seeded, and sliced
1 small red onion, sliced
3 mild hot peppers, seeded and deveined, diced or sliced
juice from 2 limes
3 tablespoons olive oil
2 tablespoons finely chopped cilantro
salt to taste

Mix the salt, coriander, cumin, paprika,onion, and black pepper together, rub the salon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.

Pre-heat the grill.

Combine the avocado, onion, hot peppers, cilantro, lime juice,olive oil, and salt in a bowl and mix well, chill until ready to use. For salsa chop vegetables very small. If you want to make a side salad slice the avocado onion, and peppers and then add remaining ingredients.

Grill the salmon to desired doneness.

Serve the salmon topped with the avocado salsa.


NOTE:  If you keep the salsa pieces larger you could use it as a salad – it’s delicious on its own.