Roasted Mushroom, Pepper, and Red Onion Salad

Too many green salads suffer from a lack of imagination—James Beard

I am currently looking out my window at the ice and snow that was dumped on us in the last few days and awaiting for the electrical currents to return from their temporary respite.

In these cold days, most normal folks think of eating something hot such as chili, soups, stews and whatnot. Not me. I am thinking of the delicious salad from last night. I love salads and can eat them at any time.

Since Mrs. Big Surf and I are trying to reform our diets to the warmer winds of the Mediterranean, I am always foraging through Mrs. BS’s many cookbooks, internet, and YouTube. But sometimes a person just wants to do something their own way. This is a constant tete-e-tete with her and I. She cooks really good food from really good recipes and I do way too much experimenting, and I am not a good enough cook to experiment as of yet.

This salad was one of my successes. I sauteed red onions, mushrooms, and a yellow pepper in extra virgin olive oil. After these vegetables cooled, I tossed them with grape tomatoes, scallions, spinach, and feta cheese. I dressed the salad with red wine vinegar, more extra virgin olive oil, salt, pepper and dried oregano.

I will make this again, maybe tonight if the electric stays on holiday.

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