Spending two weeks in Italy we surprisingly came across Greek Salads in nearly every restaurant. While I'm not a big fan of the olives, which are usually a big part of Greek anything, I do love everything else about the salads. Internet searches provide various versions of Greek dressings, however the main ingredients seem to include: a good olive oil, red wine vinegar and lemon.
Adding couscous for substance, arugula (just because I love it) and avocado to give it a California twist, I put together a version of my own which I enjoyed so much I've actually made it twice in the last week.
Light and flavorful, the salad is chock-full of fresh, healthy veggies along with the substance of the tiny pastas making it a perfectly satisfying lunch. I can definitively say that a piece of that leftover Thanksgiving Pumpkin Pie makes a delightful finish...
