Bleu Cheese Vinagrette Salad

I need a fresh side (and also I want to learn to start making yummy salads), so I'm going to try this one out for dinner today!

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• 2 hearts romaine, chopped
• 1 clove garlic, chopped
• 1/2 teaspoon dried oregano leaves
• 2 teaspoons sugar
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1/4 pound blue cheese crumbles, in specialty cheese section of your market
• Salt and pepper
• 1/2 cup croutons

Place lettuce in large bowl and cut/tear lettuce pieces to desired size.
Combine garlic, oregano, sugar, 1/2 of bleu cheese and vinegar in a small bowl and set aside.
Add oil to dressing in slow stream and mix to spread onto the leaves
Add the rest of the bleu cheese to the salad
Pour vinegar mixture over salad & add salt and pepper to taste

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Tzatsiki and Greek Pitas

I spent 2 months in Greece this summer, and one of my favorite dips/snacks was definitely tzatsiki, which is a garlicy, cucumbery, cool yogurt dip that goes perfectly with some fried and grilled Greek pitas. This might be a recipe to use during spring time or summer time, but it's good to have around in case you've got to whip up a quick appetizer for guests.

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Prep:
8 oz Greek-style unflavored yogurt
1 cucumber
1 clove garlic
2 tablespoons virgin olive oil
1 bag flour pitas

Shave cucumber into fine, almost transparent slices and cut into slivers. Crush or finely chop garlic clove. Mix yogurt, cucumber, garlic, and oil well.

Cut pitas like a pizza. Fill frying pan with olive oil, and place pita in oil for 2 minutes. Then bake in oven or grill until crispy. Serve tzatsiki chilled.

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