Peppadews are my new favorite go-to ingredient – I’ve been adding them to anything from pizza to sandwiches, and now to salads. Melsie and I first discovered them as a topping on a mushroom brick oven baked pizza at a lunch spot in downtown Lancaster near Central Market. We both instantly fell in love with them. The sweet, pickled peppers, with a bit of zip, are so incredibly flavorful.
In the spirit of healthy eating in the New Year, I’ve been making a lot of salads: Italian style with cheddar and onions and mock-Maggiano’s salad with bacon and blue cheese, especially. When I visited the grocery store this weekend, I grabbed some herb roasted croutons and reduced fat feta cheese. Combining these two ingredients with a bit of iceberg lettuce, some diced onion and lite Greek vinaigrette (we prefer Gazebo Room) makes for a nice Greek salad. The only thing missing yet for a Greek salad are the tomatoes! A1 isn’t a big fan of tomatoes, and since they’re not in season, substituting some sliced peppadews brighten up this winter Greek salad and round out the flavors perfectly. I could eat it daily – yum!
Greek Salad with Peppadews
- Iceberg lettuce, chopped
- Yellow onion, diced
- Reduced fat feta cheese, crumbled
- Herb roasted croutons
- Peppadews, sliced
- Greek dressing, Lite Gazebo Room
- Combine ingredients in even proportions. Toss and enjoy!