Marinated Feta Salad
Joyce Fikri from the St. Louis Dairy Council shows us how to make a Marinated Feta Salad, which serves six.
1 8-ounce piece feta cheese, cut into 3/4-inch cubes
1/2 cup olive oil
1/4 cup white wine or rice vinegar
1/3 cup kalamata olives, halved
1/4 cup red onion, diced
1/4 cup yellow pepper, diced
1/2 cup English cucumber, sliced and cut into quarter rounds
1/3 cup grape tomatoes
1/3 cup hard salami, diced
1 teaspoon Italian seasoning
Salt and pepper to taste
In bowl, combine all ingredients and gently toss together. Serve with grilled flatbread. Refrigerate leftovers. For gift package, arrange in clamp-top jar.
Dairy foods need to be kept cold. Pack milk and dairy in a well-insulated cooler with ice.
Pack individually wrapped cheese cubes, string cheese and grab and go yogurt drinks.
Freeze squeezable yogurt in the freezer the night before the outing. The frozen pops will help keep the cooler cold and make for a refreshing treat.
Store sour cream and yogurt-based dips in tightly closed containers in the cooler immediately after serving