Salads that keep
I have a number of salads I make that keep reasonably well for most of a week while we eat them up, but I'm always looking for more. Especially healthy light ones. Here's one of my favorites:
4-5 tomatoes (depending on the size of the cuke)
1 large green bell peppper
1/4 to 1/2 of a red onion
Add about a half cup of pitted Kalamata olives
Season with organo (fresh if you have it), pepper, juice of one lemon (or a drizzle of balsamic vinegar)
Serve with crumbled feta.
I almost always have this on hand. I also have a Russian salad, tabbouli and a few others I can share.