Greek Salad

INGREDIENTS:

1 cup of fresh purslane leaves
2 heirloom tomatoes, thickly sliced and quartered
1 cucumber, peeled, halved lengthwise, thickly sliced and quartered
1/2 red onion, peeled, thinly sliced and quartered
2 tablespoons chopped fresh parsley

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 pinch dried oregano

6 oz feta cheese, crumbled
1 cup kalamata olives, pitted and halved
salt and pepper to taste

1.  In a medium bowl combine the purslane, tomatoes, cucumber, onion and parsley.

2. In a small bowl combine the olive oil, vinegar, oregano, salt and pepper.  Mix well and drizzle over the salad.

3.  Serve the salad and top with crumbled feta and olives.

Balsamic Caprese Pasta Salad

INGREDIENTS:

1 tablespoon balsamic vinegar
3 tablespoons olive oil
salt and pepper to taste

1 cup orzo pasta
10 cherry tomatoes, quartered
10 mini-mozzarella balls, quartered
1/2 cup fresh basil, cut into strips
1 cup pine nuts, toasted

Balsamic Vinaigrette

Mix together the balsamic vinegar, olive oil, salt and pepper.  Set aside.

Caprese Pasta Salad

1.  Cook the orzo in salted water until al dente, and then drain.  Add the tomatoes, pine nuts, basil, and stir.  Add the balsamic vinaigrette.  Add the mozzarella, stir and serve.

Cilantro Cabbage Salad

INGREDIENTS:

1/2 head of green cabbage, cored and thinly sliced and chopped
1/2 head of red cabbage, cored and thinly sliced and chopped
1/2 medium red onion, thinly sliced and chopped
1 cup fresh cilantro leaves, no stems
1 lime
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper

1.  Combine the cabbage, onion, and cilantro in a large bowl.  Squeeze the lime over it, and add the olive oil, salt and pepper.  Mix well and serve.