Salad Club Salad!

The Salad Club actually ate salad today, thanks to the lovely Poppy and her forgotten chili (long story). We sure were grateful for the mishap, though, and gobbled down this datte-alicious, fetta-riffic taste-othon in about 10 minutes flat! Yum. To make it, throw together mixed greens (though Poppy has also made it with an arugula/spinach mix, and says it works really well); a healthy dose of dates, chopped up; some slivered almonds (about the same amount at the dates); some Bosc pears, chopped up nicely; crumbled or diced Greek feta cheese; some half-moon slices of cucumber; and a handful or so of pumpkin seeds (or any seed or nut you like). For the dressing, fill an empty jam jar with some olive oil, add red wine vinegar to taste, crush a clove of garlic into it, and seasoned with salt and pepper. Easy peasy! Just give it a shake before you toss it into the salad.