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Recipe: Greek Salad with Salmon and Creamy Feta Dressing

Ingredients

Directions

~ Marla Meridith

Recipe: Easy Tomato Basil Flatbread Pizzas

Ingredients

Directions

~ Marla Meridith

Recipe: Greek Salad with Salmon and Creamy Feta Dressing

For a super healthy, delicious and gluten free meal you have gotta try this Greek Salad with Salmon and Creamy Feta Dressing recipe. The dressing can also be used as a dip for veggies or wings!

4 servings

–for the dressing
1/2 cup regular mayonnaise, such as Hellmann’s
1/2 cup sour cream
6 ounces feta cheese, crumbled
2 tbsp milk (skim, low fat or whole)
1 tbsp freshly squeezed lemon juice
1 clove garlic, roughly chopped
2 tbsp chopped fresh dill
1/4 tsp dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
–for the salmon
1 tbsp olive oil
1 lb salmon filets, with skin
a few pinches each garlic salt and pepper
–for the salad
5 cups salad greens
1/2 cup grape tomatoes, chopped
1/2 english cucumber, cut into bite sized pieces
1/2 cup kalamata olives, halved cup
1/2 cup crumbled feta cheese
1/2 red onion, thinly sliced
chopped fresh dill for garnish

For the dressing: Place all the salad dressing ingredients in a blender or food processor. Blend until thick and creamy. If desired, you can thin out with some water.
For the salmon: Heat the oil in a 12 inch skillet over medium high heat. Season both sides of the salmon with some garlic salt and pepper. When the pan is hot (you can test with a small splash of water) Place the salmon on the pan skin side down. Place a splatter guard over the salmon as it cooks. Cook the salmon about 5-6 minutes or until golden brown and crispy. Flip the salmon and cook for another 2-3 minutes or until done to your liking.
Assemble to salad: Layer the salad ingredients in a large bowl. Place the salmon over the top. Drizzle dressing and sprinkle some dill over the top. Serve immediately.

~ Marla Meridith

Recipe: Easy Tomato Basil Flatbread Pizzas

Make the most of summers freshest bounty with these easy & delicious flatbread pizzas!

2 servings

2 pieces whole wheat naan bread
1 cup Ciliegine mozzarella, drained
2 plum tomatoes, sliced thin
1 jar marinated artichokes, drained and roughly chopped
1/2 cup Kalamata olives, sliced
1 shallot, sliced into thin rings
extra virgin olive oil
a few sprigs fresh basil

Pre heat the oven to 425 degrees with the rack in the middle.
Rub some olive oil onto a baking sheet.
Drizzle some olive oil onto each flatbread.
Divide ingredients and top each flatbread with: mozzarella, tomatoes, artichokes, olives and shallot rings. Drizzle some more olive oil over the top.
Bake for 8-10 minutes, until cheese is melted. Broil for 2-3 minutes until flatbread and cheese starts to brown.

~ Marla Meridith