Come on Over: recipes for every occasion


Elizabeth Heiskell shares a recipe for Mediterranean Chopped Salad (see below) and entertaining-tips from her new book, “Come on Over,” featuring meal ideas for every day: game days, school days, diet days, cheat days, Delta days and more!


1 cucumber, peel and cut into 1/4-inch dice; 1 red bell pepper, cut into 1/4-inch dice; 3 stalks celery, cut into 1/4-inch dice; 1 cup cherry tomatoes, quartered; 2 tablespoons chopped red onion; 2 tablespoons finely chopped fresh parsley; 1 tablespoon fresh lemon juice; 6 black olives, pitted and quartered; 2 ounces feta cheese, crumbled (about 1/4 cup); 2 tablespoons extra virgin olive oil; 4 cups fresh arugula, heavy stems removed; 2 cups cooked quinoa, room temperature.

Mix all the ingredients together in a large nonmetallic bowl. Serve immediately, or cover and store in the refrigerator for up to 3 days.

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