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COOKING WITH THE SNAP: Mediterranean Style Bowl

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Mediterranean Style Bowl

Layer in large salad or pasta bowl
Bed of lettuce – I used spinach
Cherry tomatoes, halved – approximately 6-8 tomatoes
1/4 Cup quinoa or brown rice, cooled
2 Grilled chicken strips, chopped or sliced
1 Tablespoon feta cheese

Drizzle with 1-2 Tablespoons vinaigrette dressing – I combined olive oil (approximately 4 Tablespoons), lime juice from 1/2 lime, 2 basil leaves chopped, 1 clove garlic, minced or pressed. Mix until combined.

From the Kitchen of Lori Ivey