Greek Salad

Large dice:

1 cucumber
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.

Eva

Sorry I don't have any recipes for light salads to share but I'd be interested in the Russian salad if you'd post it.

I spent a summer studying in the Soviet Union in 1976 - an amazing experience. I spent part of the time in Krasnodar in the south by the Black Sea (I think it's called Ekaterinodar since the change. The region is agricultural and I had some of the best produce I've ever eaten there. I still remember the apricots 32 years later.)

I was invited to dine at the home of some local new friends and they served this super simple salad:

Russian Salad

Cucumbers, peeled, diced
Tomatoes, diced
Scallions, chopped
Salt & pepper

That's it. Make it ahead of time. The salt draws liquid out of the veggies and makes its own dressing.

Also here's a couple recipes I copied from elsewhere that sounded good to me. I would think they should last fairly well.

Posted by kayskats (My Page) on Tue, May 13, 08 at 19:59
I came up with this years (and years and years) ago ... it disappears at cookouts:
Waldorf Slaw
1/2 head green cabbage shredded*
1 tart apple diced, preferably red with peel
1/2 cup diced celery
1/3 cup raisins or dried cranberries
1/2 cup pecan pieces
8 ounces poppy seed dressing (1/2 jar from grocer's refrigerated section--Marie's is the brand I use.

Mix all ingredients. Toss with dressing and chill at least one hour.
Note: I sometimes use one bag of cole slaw mix from the salad shelf at grocery store.

And another one that sounded good:

Bacon Cauliflower Salad
Makes 12 servings

Ingredients
1 head cauliflower, cut into florets
1 head iceberg lettuce, torn into bite-size pieces
1 red onion, sliced
1 lb. bacon, cooked and crumbled
1 cup mayonnaise
1 Tbsp. sugar
1/4 cup Parmesan cheese

Directions
In a large, clear glass bowl, add the iceberg lettuce. Top with the califlower and then the red onion. Add crumbled bacon to the top. In a separate bowl, mix sugar and Parmesan cheese into the mayonnaise. Just before serving, toss salad with mayonnaise mixture. Serve immediately.

Another super popular potluck dish that I make regularly is the spinach dip on the back of the box of Knorr's dry vegetable soup mix. It's a cold dip and I serve it in a hollowed out bread bowl made from a loaf of King's Hawaiian bread. I serve it with cut-up pieces of Hawaiian bread and carrots and celery sticks. Everyone loves it.