Trying new recipes. Exciting or nerve-racking?

I am always interested when it comes to new recipes. I have found so many that don't line up with the instructions and am thankful I have culinary abilities. Even so, some are just plain bad while the majority I couldn't live with out printing out and saving in my huge cookbook. The other night I tried something new, Greek food. My weekly meal plans consists of different cuisines: greek, asian, mexican, and good ole american. My favorite recipe this week(so far) has been an authentic greek salad. Since I'm strictly vegan I replaced the feta cheese with chickpeas. The texture of this bean is somewhat reminiscent of feta crumbles.

Classic Greek Salad

Serves 4

Soaking onion slices in a red wine vinaigrette tames their bite while flavoring the vinaigrette with onion.

• 1 medium red or sweet onion, halved and thinly sliced
• 3 Tbs. olive oil
• 2 Tbs. red wine vinegar
• ½ tsp. sugar
• ¼ tsp. dried oregano
• 2 cups chopped romaine lettuce
• 2 medium cucumbers, peeled, quartered, and cut into ½-inch-thick slices (2 cups)
• 2 tomatoes, cut into wedges (2 cups)
• ½ cup crumbled reduced-fat feta cheese
• ¼ cup kalamata olives, optional

1. Place onion, oil, vinegar, sugar, and oregano in 1-qt. resealable plastic bag. Seal, and shake to coat onion with liquid. Refrigerate 4 hours, or overnight.

2. Toss together lettuce, cucumbers, tomatoes, feta, and olives (if using) in bowl. Add onions and vinaigrette, and season with salt and pepper, if desired.