Wilted Escarole Salad

Ingredients

1 lb. escarole (about one head)
3 T chopped shallot
3 T olive oil
1 T balsamic vinegar
~ salt
~ pepper
2 slices bacon, cooked and broken into bits (optional)

Steps

1. Wash the escarole, dry and tear into bite size pieces.
2. Heat oil in a large saute pan over medium heat, add the shallot, and cook until the onion is softened. Add the escarole and saute for a minute or two. Add vinegar, cover pan and remove from heat.
3. Remove lid after a few minutes. The escarole should be wilted but still bright in color. Place escarole into a serving bowl. Add the bacon (optional), salt and pepper to taste and toss. Serve warm.

 Note: You can add toasted walnuts or hazelnuts as well.

Greek Salad

Ingredients
1 large or 2 medium tomatoes (approx. 1 lb), chopped into large chunks
1 medium cucumber, sliced
1 small sweet onion, thinly sliced
¾ cup cubed feta cheese
½ teaspoon fresh oregano (or marjoram)
~ olive oil
~ salt
~ pepper

Steps
Combine the tomatoes, cucumbers, onion and oregano into a serving bowl. Drizzle a little olive oil over the vegetables. Toss, add the feta, toss again briefly. Season with salt and pepper to taste. Serve.