Thursday, December 18, 2008

Oatmeal Whole Wheat Quick Bread

Adapted from

This is very dense, hearty bread we tried yesterday. DJ described it as "old-school-working-on-the-farm-bread". Of course, I was flattered. It is so easy and pretty tasty right out of the oven with some butter and honey on it. It was good for my first bread attempt because it has no yeast and doesn't have to rise. Like I said...SOOOO EASY! (side note: it doesn't save very well, so serve it up fresh)

2 cups Rolled Oats
2 cups Whole Wheat Flour
2 tsp Baking Powder
1 tsp Salt
3 Tbsp Honey
2 Tbsp Vegetable Oil
1-3/4 cup Milk

Preheat oven to 350 degrees.
Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft, sticky batter-like dough is formed. Pour into greased bread loaf pan. Bake in preheated oven for about 1 hour, or until bottom of loaf sounds hollow when tapped.

*Try some add-ins or replacements like flax seed, sunflower seeds, chopped nuts, or dried fruits. Try replacing vegetable oil with extra virgin olive oil or applesauce to make extra healthy.

Saturday, November 22, 2008

BLT's reloaded

Ok. So maybe I shouldn't call these BLT's. Maybe their more like a glorified veggie sandwich with turkey bacon. Honestly, when Mat and I eat these, we kind of sink in our chairs and talk about how much we love good food. Good food is so good isn't it?!

-Bread, toasted (get exciting and try some cook bakery bread)
-bacon slices cooked (i cook them on the George Foreman)
-avocado (in this particular picture my avocado was mushy and needed to be spread, usually i like thin slices)
-cheese of your choice
-sliced pepper of your choice

Random Corn on the cob tangent that I was reminded of when I saw the picture: Have I shared our new way of baking corn? Just throw it in the oven and bake for 30 minutes at 375. It's perfect, and EASY. No boiling, and each to their own husking.

Chicken Fingers

bread crumbs
Parmesan cheese

Cut chicken into strips. Mix bread crumbs, cheese (i like lots), and paprika. Dip chicken in eggs and then cheese mixture and cook in oiled skillet. OR bake at 350 for 30 min. Above I served with sweet potato fries and cooked fresh green beans.

Chicken and Chilies

I got this off of Chalonn's friends blog "On my menu". I like it b/c its, easy, simple and tasty.

2-3 chicken breasts (or can)
1/4 tsp black pepper
1/4 tsp salt
1/2 onion, chopped
2 cloves garlic, chopped or minced
1 cup chicken broth
1 can tomato sauce
1 can black (or pinto) beans
1 can chopped chilies
1 tsp chili powder (or less)
1/2 tsp gr. cumin

Cube or shred chicken. (As always, I'm a big fan of putting chicken in the crock pot for a couple of hours and then shredding it when I'm ready to use it. So easy.) Add all ingredients. Serve over brown rice. Top with sour cream, cheese, or avocado.

Two bean Tamale Pie (also from Jo)

1 cup chopped green bell pepper
1 med. chopped onion
2 cloves garlic, minced
1 tbsp olive oil
1 15-oz can kidney beans, rinsed, drained and slightly smashed
1 15-oz can pinto beans, rinsed, drained, slightly smashed
2/3 cup veg juice or tomato sauce
1 4-oz can diced green chili peppers
1 tsp chili powder
1/2 tsp ground cumin
1 recipe of basic cornbread (I make my own with ww flour)
1/2 cup shredded cheddar cheese
1/4 cup fresh parsley or cilantro, snipped

Grease a 10 inch square baking dish; set aside. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in beans, tomato sauce, chili peppers, chili powder and cumin; heat through. Spoon bean mixture into prepared dish.
Preheat oven 400. Prepare corn muffin mix adding cheese and cilantro and stirring just until combined. Spoon cornbread mixture evenly over the top of the bean mixture. Bake uncovered about 25 min. or until golden. Serve warm with sour cream and salsa.

Chicken Penne Pasta Bake

I got this recipe from Kraft Family Food Magazine, and just changed it a little to make it my own.

1 pkg. whole wheat penne pasta
1 pkg. spinach leaves
1 lb. boneless skinless chicken breasts
1 tsp. dried basil leaves
1 jar spaghetti sauce (i used the bottom of a can that i had, and also a small can tom. sauce)
1 can diced tomatoes, drained
1 cup mozzarella cheese shredded (I had cheddar and it was yummy)
Grated Parmesan cheese

Heat oven to 375F. Cook pasta. Cook and stir chicken and basil in large nonstick skillet on medium-high heat. Dice chicken then add sauce and tomatoes; bring to boil. Simmer 3 minutes. (the original recipe adds 2 oz of cream cheese here, i'm sure it would be yummy, i didn't use it). Add spinach (chop if desired) and let it cook down. Mix drained pasta and chicken mixture. Pour half of pasta into baking dish, sprinkle cheese. Add remaining pasta, sprinkle cheese. Add Parm. cheese as desired. I actually topped with some feta cheese. Bake 20 min.

Mexican Big Macs (from friend Jo)

I love this! My friend first made it for me after I had Jackson. I begged her for the recipe and just recently got it. I'm attaching the picture of mine but it didn't look as good, the tortillas we buy are "homemade" and seem a little smaller, so I felt like it was hard to spread it all and it kind of turned into a mound. I also didn't follow the directions about the top. But it was soooo good, and even better for left overs. I did find it to be a little time intensive (with all the chopping), but well worth it.

1 can refried beans
1/2 cup sour cream (divided in half)
2 1/4 tsp chili powder
2 cups cooked chicken
1 medium red pepper
1/2 cup green onions with tops, thinly sliced
3/4 cup pitted ripe olives, sliced
1/4 cup fresh cilantro, snipped
5 soft flour tortillas
2 cups mild cheddar cheese, shredded
veg. oil spray
2 medium plum tomatoes, chopped

Preheat oven to 375 F.
-In a bowl combine refried beans, 1/4 cup of the sour cream and 2 tsp of the chili powder; mix well.
-Chop chicken and red pepper in small pieces, place in another bowl. Add sliced green onions, 1/2 cup of the olives and 2 tbsp of the cilantro; mix gently.
-Place 1 tortilla on flat pizza baking ston or lightly sprayed cookie sheet.
-Using a scoop put 1/4 of refried bean mixture on top of tortilla; spread to cover.
-Top evenly with 1 cup of chicken mixture.
-Put 1/4 of the cheese over the chicken mixture.
-Repeat layer of tortilla, bean mixture, chicken mixture and cheese three more times.
-Top with remaining tortilla; spray with vegetable oil.
-Bake 30-35 minutes or until top is golden brown.
-Mix remaining sour cream with 1/4 tsp chili powder; spread evenly over top of warm tortilla stack.
-Sprinke with chopped tomato, remaining olive slices and cilantro.
-Cut into wedges (like a cake) and serve with salsa.
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Stir Fry -(mom c style)

Chopped FRESH veggies (one or more of the following: broccoli, carrots, red pepper, asparagus, etc).
Brown Rice
Soy Sauce
(optional: ginger, chinese five spice, corn starch)
(also optional: meat of your choice)

O.k. So we recently made stir fry with fresh veggies and it one, made me think of sunday dinners and mom's wok, and two made me feel like I could never go back to frozen stir fry. I have a hard time getting my veggies, and we always have fresh broccoli, but I don't love to eat it...however this is my favorite way to eat it. The other day I had some left over fresh asparagus and chopped it up, sauted it in soy sauce and ate it over rice. It was ridiculously good.
Mat usually makes our sauce, but he'll mix the soy sauce, ginger, chinese five spice, and corn starch in a cup and then add it to the almost cooked veggies. The corn starch thickens it up a little. I'm sure there are some good recipes for sauce online, or just the soy sauce is good if that's what floats your boat.

Mom, did you do anything special?

Teriyaki Chicken salad

Chicken breasts or tenders
Teriyaki Sauce
salad "fixins" (lettuce/spinach, tomatoes, cucumber, avacado, carrots, walnuts/almonds, fetta cheese, WHATEVER floats your boat).
Your favorite dressing or vinaigrette

Directions: (Ok. Before you get worried that your husband is not going to fill up on a salad, don't. This is so yummy and you can give them a man portion of chicken. You can also add a side of sweet potatoes/pots or rolls or something. Also, last time we had this Jackson was totally into it. So maybe kids will eat it too since it's packed with choices.)
Cook chicken in a pan and pour Teriyaki Sauce over chicken so that it soaks flavor. Cut up whatever else you are going to add to your salad.(I like to make a plate for each person so that I can make them look pretty :) Put chicken over salad and enjoy. Seriously, it's so tasty.

Thursday, November 20, 2008

Something new

Wow. Long time no blog. I was talking to Chelise the other night about some new recipes I've tried and decided to post some. So here it goes.

Thai Peanut Pasta
Linguini (I just use whatever I have)
1 lb. cooked and cubed chicken
1 can pinapple chunks drained
Handful of snow peas

Sauce: (serves 2)
1/2 cup chicken broth
2 Tbsp. peanut butter
2 Tbsp. lime juice
2 garlic clove, minced or chopped.
2 Tbsp. soy sauce
1/2 tsp. crushed red peppers

Cook pasta and drain. Add chicken, pineapple, snow peas and sauce to noodles (or add it all to the sauce and serve on top of the pasta).
Sauce: Saute garlic, add chicken broth and PB until PB melts then add other ingredients. The red peppers are a little hot for me so I usually put it on the table so that we can serve to taste, I use a pinch.

Thursday, August 7, 2008

Saturdays and Hamburgers

Do any of you remember our traditional meal for Saturday nights? Dad's homemade hamburgers right? Well I know that Creshel would totally disagree with me on this, but sometimes I just crave a good old homemade hamburger. Ofcourse I'm a fan of turkey burger over hamburger, but whatever floats your boat. Everyonce and a while I love to create some kind of burger. There's lots of fun recipes out there, but just by adding minced onion, garlic salt, pepper etc...mmmhmmm!
And don't forget all the fixin's!

Monday, July 14, 2008

Easy Lettuce Wraps

We just tried this recipe tonight! I got it from my friend Marci's blog. Anyway, it's a keeper and oh so simple!

Easy Lettuce Wraps

These were super easy and definitely would work to satisfy a craving for lettuce wraps! They are not as flavorful as the P.F. Chang's wraps so add some soy sauce when you dish them up. I will definitely make them again!

- 2 chicken breasts, cooked and diced (I just used 1)
- 1 T ginger root (I used 1/2 t. powdered ginger)
- 2 T oil (I used 1 T olive oil and then remembered I had sesame seed oil and did 1 T of that)
- 2 T rice vinegar
- 2 T teriyaki sauce
- 1 T honey
- 1-1/2 C shredded carrot
- 1/2 C green onion
- 1/3 C sliced almonds
- Lettuce Leaves

- Mix all ingredients except chicken in a bowl until combined.
- Pour mixture into pan with cooked chicken and simmer for 8 minutes.
- Serve hot in prepared lettuce leaves.

Sunday, June 29, 2008

More Summer Eats

Fresh Salsa
2-3 Tomatoes, diced
1 Jalapeno, seeded, ribbed, minced
2 Tbsp. Minced onion
Juice of 1 Lime
1-2 Tbsp. Cilantro, chopped
Salt & Pepper
Mix together. Season with Salt & Pepper. 

Banana Chocolate Chip Cake
1 1/2 c. Flour
2/3 c. Sugar
1 1/2 tsp. Baking Powder
1/4 tsp. Salt
1 c. Mashed Bananas 
1 Egg
1/2 c. Butter
1/4 c. Milk
1 c. Chocolate Chips
- Mix flour, sugar, baking powder, and salt.
- In separate bowl mix bananas, egg, melted butter, and milk. Stir banana mix with flour mix until blended. Don't over mix. Stir in chocolate chips.
- Bake 350 degrees in a 8 x 8 greased pan for 35 minutes. 

Bro. Johnston's Crazy Chocolate Cake
(This is DJ's favorite cake. His mom got the recipe from a friend in their ward)
 3 c. Flour
6 heaping Tbsp. Cocoa
1 tsp. Salt
2 c. Sugar
2 tsp. Soda
Sift above ingredients together in a 9 X 13 cake pan (with lid)
Then add:
2 tsp. Vanilla
2 Tbsp. Vinegar
3/4 c. Salad Oil
2 c. Water
Mix all together. Bake at 350 for 30 minutes. After baking, put lid on to sweat for a few hours (VERY IMPORTANT). Then frost with chocolate frosting.

1/3 pkg of 2 lb bag Powdered Sugar
1/2 c. Butter
3 Tbsp. Cocoa
Enough milk/vanilla

Saturday, June 28, 2008

Summer Eats

I've tried a few new recipes lately that I wanted to share. Most of them are from a blog I discovered called Small Time Cooks and from emails I receive from EatBetterAmerica. A lot of them are great little Summertime treasures. What are all of you eating during the Summer? I'm hungry.

Caprese Sandwiches
Recipe from Small Time Cooks; serves 4
1 fresh baguette (*we just used some fresh hoagie buns)
1 bunch fresh basil
2 roma tomatoes, seeded and thinly sliced lengthwise
8 0z. fresh mozzarella, thinly sliced
Olive oil
Salt and pepper
- Slice the baguette crosswise into 4 pieces as evenly as possible. Slice each piece in half lengthwise. Brush each slice lightly with olive oil; season with salt and pepper.
- Starting with the bottom slice of baguette, layer fresh basil leaves, tomato slices, and mozzarella. Top with additional basil leaves and second baguette slice.
Fresh-Peach Drop Cookies
Recipe and Photo from Small Time Cooks; Makes approx. 4 dozen
2 cups all-purpose flour, plus 2 Tbsp
3/4 tsp. salt
1/2 tsp. baking soda
1 stick unsalted butter, room temperature
1 c. sugar
1 large egg
1/2 tsp. vanilla
2 large ripe peaches, peeled, pitted, and cut into 1/4 inch deces
1/3 c. peach jam or preserves
2 Tbsp. fine sugar (for sprinkling)
1/8 tsp. ground cinnamon (for sprinkling)
-Preheat oven to 375. Whisk together flour, salt, and baking soda. 
-In separate bowl, beat butter and 1 c. sugar with a mixer on med-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
-Drop doguh onto greased baking sheets, spaced about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sugar and cinnamon. Sprinkle on each cookie.
-Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes and then transfer cookies to wire racks to cool completely. 
Southwest Turkety BLTs
Recipe from Small Time Cooks; Serves 2

4 slices whole wheat bread
1 avacado, pitted and peeled
2 Tbsp fresh lime juice
1 to 2 Tbsp pickled jalapeno (*we used some canned green chiles)
Salt and pepper
4 slices bacon
4 slices peppered turkey breast
1 Roma tomato, thinly sliced
Lettuce leaves

Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Bake bacon for 20 minutes, turning slices halfway through cooking time. Remove from baking sheet and place on paper towels to drain. While bacon is cooking, mash avacado, jalapeno and lime juice together in small bowl. Season to taste with salt and pepper. Toast bread. Spread one slice with avacado mixture. Top with lettuce, tomatoes, 2 slices bacon, 2 slices turkey and second piece of bread. Repeat for second sandwich.
Oatmeal Pancakes 
Recipe from EatBetterAmerica

3/4 c. quick-cooking oats
3/4 c. whole wheat flour
1 c. skim milk
1 Tbsp. sugar
2 Tbsp. vegetable oil
2 tsp. baking powder
1/4 tsp. salt
1 egg

In medium bowl, beat pancake ingredients with wire whisk until blended. Spray griddle or skillet with cooking spray. Heat griddle to 375 degrees or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 c. batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with fresh fruit topping and syrup. 

[Idea for topping: 1-10 oz bag frozen mixed berries, thawed and drained + 3/4 c. maple syrup. Cook ingredients in saucepan over medium-low heat, stirring occasionally, until mixture just begins to simmer. Set aside until ready to serve.]
Oven Fries
Recipe from EatBetterAmerica

2 Large russet potatoes, sliced into 1/4-inch-thick lengthwise strips
1 Egg white, lightly beaten
1/4 tsp. Paprika
1/8 tsp. Salt
1/8 tsp. Pepper
Heat oven to 400 degrees. Coat baking sheet with tin foil and cooking spray. Brush potatoes with egg white. Sprinkle with paprika. Bake about 20 minutes, or until fries are nicely browned. Season with salt and pepper. 

Monday, June 2, 2008

Cherry Delight Dessert

1 can cherry pie filling 2 bananas, sliced or diced
1 c. coconut 1 can pineapple chunks

Spoon in graham cracker (or granola) crust in 9" square or pie dish. Top with whipped cream.

Quite easy and recieved requests for recipe at last social gathering.

Thursday, May 22, 2008

Whole wheat what?

Ok. So I got this recipe from my friend and these cookies are DE-lish! AND guilt-free. Well...any good cookie has got to have butter and sugar in it right? Let me know if you have any ideas to make them even healthier (but let's keep them tasty ok).

Kristin’s Whole Wheat Chocolate Chip Cookies

¾ cup granulated sugar
¾ cup packed brown sugar
1 stick of butter (1/2cup)
1/2 cup Crisco
1 large egg
1 ¾ cup whole wheat flour
1/3 cup oatmeal
*1/3 cup wheat germ
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups milk chocolate chips or chunks
½ cup semi-sweet chocolate chips

Heat oven to 375 F
Mix sugars, butter/crisco and egg in large bowl. Stir in flour, oatmeal, wheat germ, baking soda and salt (dough will be stiff). Stir in chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8-10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on a wire rack.
*If you don’t have wheat germ change wheat flour to 2 cups.
Note: My friend actually does 2 sticks of butter (instead of crisco) but dividing the butter with crisco makes a better cookie texture/less greasy for me. So it's whatever you like.

Tuesday, May 6, 2008

Chicken Pockets

I found this recipe at Cooking with Hilary. We have made these twice already. We bake half of the recipe and freeze the other half for later. We also tried baking all of them, them freezing them once they're baked to take in lunches. Check out the blog link above to find other great freezable meals.

Chicken Pockets

1 8 oz. Pkg. cream cheese (softened)
1/4 Cup chopped green onions
3 Cups chicken pieces
1 Can cream of chicken soup
Bread Crumbs
2 Cans Refrigerator crescent rolls

Combine chicken, cream cheese, and onions. Pinch together two rolls and a spoonful of chicken mixture. Seal edges tightly. Brush with melted margarine and roll in bread crumbs. Put into bag and freeze.

When thawed, bake at 350 degrees for 30 minutes (until golden brown). Heat cream of chicken soup and enough milk for desired consistency for gravy. Pour gravy over each roll.

Monday, February 25, 2008

Yum Yum for Your Tum Tum

Chenae asked me to put a recipe for my favorite food, chicken enciladas, on here. They are so scrumptious and I grew up eating these. My mom made them for me all the time. They are great, and relatively easy to make. Plus as long as you use all of the suggested ingredients, they turn out good no matter how you put it together. Enjoy!! I tried to decide how much would be necessary for a 9x13 pan but I had no idea. I don't use a recipe ever I just make it and then add more if I need more so I tried to just guess what would be necessary. I usually make a 9x9 so if you don't like the flavor, or there isn't enough of any of the ingredients, try to tweek it a bit to make it work for the size you are making.

15 corn tortillas
1.5 C sour cream
2 small cans Cream of Chix soup
3 boneless, skinless chix breasts
lots of cheese
small can diced chiles if desired
salt and pepper to taste
Begin by mixing the sour cream and the soup. Spoon some of the mixture into the bottom of the pan so that it is just a thin layer. Cut the tortillas into fourths. (I just do a cut down the middle and then the other way. Or you can just tear the tortillas into pieces.) Then lay down a layer of tortilla pieces, covering the entire pan. Then dice or shred the chicken into pieces. Place a layer of chicken over the tortillas. The chicken doesn't need to be covering the entire pan, just use about 1.5 chicken breasts. Then spoon more of the soup mixture, covering the whole pan. Use more than you did on the bottom of the pan to be sure that it gets between all of the chicken pieces and then to the tortilla layer. Then cover generously with cheese. Then cover that with another layer of tortillas, chicken, soup mixture and cheese. For the final layer, just spread the remaining soup mixture and lots of cheese. Bake @ 350 for 40-60 minutes until liquids are bubbling.
*Just use your judgement to decide how much of the ingredients you will need to use. Its a super easy recipe and sooo yummy.*

The Best Salad Ever!!

So this is my first time posting a recipe. I am pretty excited, although it is not my recipe. Michelle made it last night for dinner and it was the best thing I have ever tasted mixing some of my favorite veggies. It is from Rachel Ray and Ace wanted her to make it, but I honestly think I ate more than half and then Michelle even let me take the left overs. It is soooo good. And really healthy!

5 tomatoes, chopped
1/4 red onion, peeled, diced
1 cucumber, halved lengthwise and thinly sliced
1 green bell pepper
2 tablespoons extra virgin olive oil (EVOO)
2 splashes red wine vinegar
Coarse salt and black pepper
*I wonder what it would taste like to add a little avacado or feta to this? Maybe I will try it and let you all know.*

Okay so I made this, it did not last long. It was good the first night, but got progressively more oddly textured. Ace and Mich made it and intead of using EVOO and vinegar, they just used Balsamic Vinaigrette with EVOO already in it. It lasted longer, plus tasted way way better. Make it that way. It tastes so much more amazing.

Monday, February 18, 2008

Chocolatiest Chocolate Cake

Does anybody else (in my family) remember when Jill made this for us when she lived with us in the Burg?
Jill's Hershey Chocolate Cake

2 cup sugar
1 3/4 cup flour
3/4 cup cocoa
1 1/2 tsp bkg soda
1 1/2 tsp baking powder
1 tsp salt

2 eggs
1 cup milk
1/2 cup oil
2 tsp vanilla
1 cup boiling water

Combine dry ingredients and set aside. Mix eggs, milk, oil and vanilla. Add dry ingredients to wet mixture and beat on medium speed for 2 minutes. Add boiling water (batter will be thin). Pour batter into prepared pans.
Bake 4350 for 30-35 minutes.

Hershey Frosting:
1/2 cup butter or marg
2/3 cup cocoa
3 cup powder sugar
1/3 cup milk
1 tsp vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spread consistency. Add more powdered sugar to thicken frosting if needed. Stir in vanilla.

Thursday, January 24, 2008

Mom's Minestrone

I scored this recipe from Creshel who apparently got it from Mom. I don't remember eating this growing up?? Maybe my tastebuds weren't mature enough to realize how delicious it was. But they're mature now...and it is gooooooooooooooooooood!!!

Go on, give it a try. It will be ready in 10 minutes.

1 lb of Browned, Ground Beef (seasoned w/ onions and spices)
2 cans of Progresso Minestrone soup (or 3 cans of campbells)
2 cans of Diced Tomatoes
2 cans of Pork & Beans

Let sit in pot long enough for flavors to blend. Serve with rolls.

Tuesday, January 1, 2008

Caprese Appitizer for New Year!

Happy New Year! I made this last night as an appitizer - and at least I enjoyed it! All healthy and EASY and pretty too!!
Caprese Salad
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Balsamic or Red Wine Vinager, for drizzling
Coarse salt and pepper

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and vinager and season with salt and pepper, to taste.