Ok so let me confess, this summer, when it came to blogging, DIY, or cooking I’ve been extremely lazy. And when I get lazy I resort to my fail safe foods. My two favs for summer are Greek Salad and Spinach Salad (I’ll share that recipe next week). Love them both.
I signed on to be the Vice Chair to the Queen Silver Star Excellence Program, and let me tell you, it’s been a lot of work. First we are a subsidiary to the Vernon Winter Carnival, and they decided this year that they would like to program revamped and brought into the 21st century. They let go of all but one of last years committee, so we haven’t really been able to fall back on some of their past knowledge (they’re not interested in sharing) and we are about 6 months behind in the organizing of the program.
So my summer has been spent learning this program inside and out. Re-typing all the documents, we where only able to find paper copies of anything, and trying to piece together all the information from 2009 to 2013 to get the program to the stage where we can start interviewing applicants, and connecting the candidates with their sponsors.
It’s been a difficult process, full of politics that many of us have never had to deal with. Needless to say, we’ve stepped on some toes. The only thing I can truly say when it comes to this experience, I’ve met some great people, and we as a committee are strong. We have all had point over the last couple of months where we have wanted to quit, but we’ve made it through, and one week from today, we introduce this years candidates. After that they will spend the next six months undergoing various classes designed to ensure that the are the best they can be. These young ladies will learn about the history of our community and all about the tourism industry. They will learn how to be confident while speaking in public, and should something happen while they are driving to one of their engagements, that OK because they will be taking classes in automotive. They will learn how to take care of their skin & hair and how to defend themselves against unwanted attention. And through this all they will learn about etiquette, so they can do it all with class.
Needless to say, cooking has not been high up on my list of things to do.
One of the reasons I love this recipe so much is that I can make up a big batch and eat it for the next week. It’s great.
It’s super simple, just layer the peppers, cucumbers, red onions, olives, feta (I love feta so I do a thicker layer), and sprinkle basil on top. Don’t worry about mixing it, you’ll do that as scoop the salad out, and DON’T add the dressing.
I find that by not adding the dressing, the veggies stay fresh longer. I also don’t add tomatoes, this is a personal preference, not a required omission.
- 3 Bell Peppers (one of each color)
- 2 Cucumbers
- 1/2 Red Onion
- 1 Can Black Olives, pits removed
- 2 cups Feta Cheese, crumbled
- 2 tbsp Basil
- Salt & Pepper to taste
- Greek Salad Dressing
- Chop up the peppers into small to medium size pieces and place them in the bottom of a Rubbermaid container, I like the veggie saver ones for this.
- Dice the cucumbers and place them on top of the peppers.
- Finely chop the red onion and spread them over the cucumbers.
- Slice the olives in half and spread them over the onions.
- Crumble the feta over all of this, it should create a good layer that hides everything beneath.
- Sprinkle the basil over the feta.
- Serve into individual bowls.
- Sprinkle with salt and pepper to taste, and add salad dressing
- By adding the salad dressing after serving you allow each person to decide how much dressing they want and insure that you can keep the leftovers for more than a day or two.
- 1 tsp Sugar
- 1 tsp Dry Mustard
- 1/2 tsp Freshly Ground Black Pepper
- 1 tbsp Dried Basil
- 1 tbsp Red Wine Vinegar
- 1/2 cup Olive Oil
- Add all the dry ingredients to an empty salad dressing bottle.
- Add the red wine vinegar & olive oil.
- Shake the ingredients together.