Greek Salad

This is actually one of Jodie's recipes that I've stolen and wanted to share!
And just a warning: these quantities make enough to feed a small army :)

Ingredients:
1/2 cup red capsicum, cubed
1/2 cup green capsicum, cubed
1 cup salad onion, thinly sliced
1 1/2 cupes contintental cucumber, cubed
1/2 bunch celery, sliced
1 cup tomatoes, cubed (or left whole if using cherry or grape tomatoes)
1 large cos lettuce
1 cup reduced fat feta, cubed
1/2 cup spanish olives
1/3 cup no oil fat free Kraft french dressing
1 tsp crushed garlic
1 tsp french mustard

Method:
Combine the french dressing, garlic and mustard in a small leak free container and shake vigorously.
Mix together all the salad ingredients but don't toss the dressing though until you're about to serve.

Easy Chickpea Salad

This is the easiest (peasiest) salad.
You'll need:
1 can chick peas
1/2 small red onion
half a punnet of cherry (or grape) tomatoes
handful of flat parsley
white wine vinegar
olive oil
salt & pepper

Chop the onion nice and fine. Halve the cherry toms. Chop the parsley (not too fine - think rustic). Chuck it all in a bowl with the drained (and rinsed) chick peas. Add a big sloosh of vinegar, a glug glug of olive oil and add salt and pepper to taste. That's it!

This needs about an hour for the flavours to really mingle and tastes delish the next day as well. If you don't have any chick peas, any canned beans (especially four bean mix) are just as good. I sometimes add a half teaspoon of tahini as well - gives it a nice middle eastern touch.

This is perfect served with roasted mediterranean veg and couscous or as a side dish for any informal 'help yourself' style meal. Enjoy!