Greek-Style Cold Cooked Salad

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            FOOD FUNNY
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Thanks to Jan Durban of Cambridge, Ontario for this food funny:

A guy comes into a coffee shop and places his order. He says: "I
want three flat tires, a pair of headlights, and a pair of running
boards."

The waitress, not wanting to appear stupid, goes to the kitchen and
says to the cook. "This guy out there just ordered three flat
tires, a pair of headlights and a pair of running boards. What does
he think, this is an auto parts store?"

"No," the cook says. "Three flats tires means three pancakes, a
pair of headlights is two eggs sunny side up, and running boards is
2 slices of crisp bacon."

"Oh," says the waitress.

The waitress thinks about this, then spoons up a bowl of beans and
gives it to the customer. The guy says, "What are the beans for?"

The waitress replies, "I thought while you were waiting for the flat
tires, headlights and running boards, you might want to gas up."

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            TODAY'S RECIPE
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The readers of the PLUS Edition have been busy sharing recipes for
"Super Salads" for a couple of weeks, and the theme is still going
strong. Think of these recipes as my contribution to the Pen-Pal
Forum:

Monday's Salad
Greek-Style Cold Cooked Salad

Tuesday's Salad
Asian-Style Carrot and Cabbage Salad

Wednesday's Salad
Mustard Potato Salad

Thursday's Salad
Spinach and Egg Salad

Friday's Salad
Orange and Rosemary Salad

You can use any green leafy vegetable for this recipe - just be sure
to adjust the cooking time according to your choice. Spinach will
cook in just a minute or two, while the tougher greens will take up
to 10 minutes.

Greek-Style Cold Cooked Salad

2 lbs (900 g) leafy greens such as spinach, collard,
turnip, mustard, or kale, trimmed and chopped
1/4 cup (60 ml) extra-virgin olive oil, or more to taste
Salt and freshly ground pepper to taste
Lemon wedges for garnish
1 cup (250 ml) crumbled feta cheese (optional)
Kalamata or other brine-cured olives (optional)

Cook the greens in boiling salted water until tender. Drain
thoroughly and mix with the olive oil, salt, and pepper.
Refrigerate until ready to serve. Garnish with lemon wedges and
crumbled feta and olives if desired. Serves 4 to 6.
Received on Mon Jun 13 06:15:14 2005