Saturday night I realized that I needed a side dish to take to the church covered dish luncheon and I was at a loss. I had cous cous and some fresh veggies so I whipped up a fresh spring salad. It was delish, light and relativity healthy!
Here is how it went:
Cous Cous Salad
1 box of cous cous, cooked as directed
2 cucumbers, seeded and chopped
6 Roma tomatoes, chopped
1/2 Vidalia onion, chopped fine
8 oz crumbled Feta cheese
1/2 c olive oil
1/4 c balsamic vinegar
salt pepper to taste
fresh oregano, flat leaf parsley, and mint
cook cous cous as box states, set to side; chop all your veggies, add spices, vinegar and oil, toss the feta and add cous cous. Chill for several hours or overnight.
I have been on a quest since eating at The Boat House in Charleston, SC to find a recipe for this yummy slaw. I have tried a few and non were quit right.UNTIL I found Katie who ironically lives in Charleston but, loves CAROLINA TARHEELS! I have been making this slaw for years now and thought it deserved its on post!
You can find her exact recipe HERE
Blue Cheese Slaw
1 bag of Coleslaw Mix
4 oz Blue Cheese
4 slices cooked & crumbled bacon (all that would fit on my pan!)
2 tablespoons of honey
1/2 cup of mayo
2 tablespoons of Red Wine Vinegar
Salt & Pepper to taste
Whisk mayo, honey & vinegar until even consistency. Add blue cheese, & salt/pepper. Toss the coleslaw mix with the sauce. Chill for at least 2 hours. Top with crispy bacon. ENJOY!