Friday update and a recipe

Woody worked as usual today. Shortly after he came home, he headed off to the grocery store. After supper, he made Peasant Salad again. He suggested that I share the recipe in tonight's blog. This is a recipe that he got out a low-fat cookbook that he checked out of the library some time ago. (Nathan renamed it: Soggy Bread Salad!)

Peasants' Salad Pita Pockets

4 cups cubed whole-grain French bread
1/2 small red onion, quartered and very thinly sliced
1 1/2 cups small broccoli florets
1 c. small cauliflower florets
1/2 red pepper, thinly sliced
1/2 yellow or green pepper, thinly sliced
1 cucumber, peeled and cubed
5 cherry tomatoes, halved, or 1 large tomato, cubed
4 oz. mushrooms, thinly sliced
4 oz. feta cheese, crumbled
6 Tablespoons balsamic vinegar
1/4 cup minced fresh basil or 2 Tablespoons dried
1/4 c. minced fresh oregano or 2 Tablespoons dried
6 whole-wheat pita breads

In a very large bowl, mix the bread cubes, onion, broccoli, cauliflower, red pepper, yellow or green pepper, cucumber, tomatoes, mushrooms, feta, vinegar, basil, oregano, salt and black pepper to taste. Toss well. Let the salad marinate for more flavor.

Cut the pitas in half and stuff the salad inside each pocket. Serve with garlic or ranch dressing, if desired.

Woody skips the salt and only sometimes adds pepper and he doesn't use the dressing on his pitas. I pick and choose what I like out of the salad and just eat it as a salad instead of putting it in the pitas. I'm pretty sure that he uses more than 5 cherry tomatoes. I was right...I just checked and he uses a whole pint of cherry/grape tomatoes in his salad.

Enjoy!