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If you are having problem lately in the kitchen when it pertains to getting your cuisine just right, you are not alone. Many people have all-natural cooking talent however not quite enough knowledge to cook with perfection. This Mike's Chilly Springtime Greek Inspired Garden Salad recipe is a good start, easy to cook as well as tasty.

You need to prepare ● For The Noodles.
Use LG Bag Tri- Colored Noodles.
Use ● For The Vegetables.
Prepare LG Chopped Vidalia Onion.
Prepare Chopped Green Onions.
Prepare Chopped Red Onions.
Use Chopped Green Bell Pepper.
Use Chopped Red Bell Pepper.
Use Chopped Yellow Bell Pepper.
You need Chopped Orange Bell Pepper.
You need Chopped Artichoke Hearts [fully drained].
Prepare LG Chopped Firm Cucumber.
Provide LG Sliced Radishes.
Use Halved Firm Cherry Tomatoes.
You need to prepare Sun Dried Tomatoes [in oil].
Use Fine Minced Garlic.
You need Celery With Leaves.
Use Chopped Carrots.
Prepare Halved Black Olives [drained].
You need Halved Sliced Green Olives.
You need Chopped Green Zucchini.
You need to prepare Chopped Yellow Zucchini.
You need to prepare Chopped Fresh Parsley.
You need ● For The Seasonings.
Prepare Fresh Ground Black Pepper.
Provide Crushed Sea Salt.
You need to prepare Red Pepper Flakes.
Provide LG Bottle Kraft Zesty Italian Dressing [well shaken].
Use ● For The Cheeses.
You need to prepare Boxes Crumbled Feta Cheese.
You need Fresh Shredded Parmigiano-Reggiano Cheese.

In this video, we'll show you how to make a fantastic vegetable salad with Greek dressing. The base of the salad is composed of lettuce, onion, olives, peppers, tomatoes, cucumber and feta cheese. Just a condiment that changed my world. We have a Greek-inspired salad bowl to make.

Boil your noodles with a dash of oil and salt as per manufactures directions. Usually 9 minutes..
Chop all of your chilled vegetables and herbs and add your cooled noodles..
Add your Italian Dressing. Personally, I prefer Kraft Zesty Italian Dressing. But, it's your choice!.
Or, create your own Italian dressing using 6 tablespoons olive oil - 2 tablespoons white wine vinegar - 2 tablespoons chopped fresh parsley - 1 tablespoon fresh lemon juice - 2 garlic cloves, chopped - 1 teaspoon dried basil, - 1/4 teaspoon dried crushed red pepper and a pinch of dried oregano. Double if needed..
Gently mix well and chill covered for several hours. Mix intermittently..
Mix well again before serving. Enjoy!.

This bowl is inspired by my Vegan Tzatziki and both my Sweet Potato Chickpea Buddha Bowl and Chickpea Quinoa Buddha Bowl. Make the salad: combine cucumber, tomato, red onion, olives, feta, and oregano. This Greek-Inspired Salad definitely falls under the "Satisfying Salad" category. I pretty much make them with whatever I have on hand. And this is not a traditional Greek salad by any means.

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