Monday, March 1, 2010

Olympic (aka Greek) Salad

I couldn't let the Olympics go by without some sort of food tribute. Since it was the Greeks who originated the Olympics, what else but Greek Salad with Olympic Rings!

I made the "Olympic Rings" by dipping sliced onion rings in egg white and then in seasoned breadcrumbs and baked them at 350 for about 25 minutes. They were not a culinary delight, but it was the thought and not the taste that "inspired greatness"! 

We had friends over for lunch prior to the Canada - U.S. Gold Medal Hockey Game ( Yay, Canada!) and I served Greek Salad and crustless quiche made with shredded potatoes, dill, mushrooms, asparagus and cheese along with the eggs.  

The "Olympic (Greek) Salad" was pretty traditional - made with lettuce, cucumbers, red onion, green onion, radishes and tomato along with black olives and feta cheese and Good Seasons Dressing. I'm a fan of Kraft's "Good Seasons" Salad dressing which I make up using the lower fat version with less oil and more water. I can't buy it in my city, so when friends or I go to the U.S., I have to have some brought back! It's the best!
I never seem to tire of it. 

I've used travel to Toronto and the Olympics as an excuse not to track WeightWatcher points over the last couple weeks . I confess, I've slipped back into some old bad food habits. Now that these events are behind me, it's time to get back on track lest those pounds start to creep back!