Cookbook Sundays--Toppers Greek Salad

Continuing on with my cookbook countdown.... among other things.  (this could be one of those random posts, where I talk about everything under the sun)

Let me begin tho, with Cookbook Sundays.  Hosted by Sue at Couscous & Consciousness.
It's a blog hop, where you use a cookbook you own, either old or new and you post the name of the cookbook and the author.  You can use an old tried or true recipe, that you love, or like me, make one you've never made before.  I do that to force myself to use every single cookbook I own.  I used to own  219, but now...it's closer to 230.  I can't help it!  It's a glorious sickness.  

This is the cookbook I used for this week's hop:

Still Gold'n
Celebrating Spokane One Meal at a Time
by the Junior League of Spokane.

It was sent to my by my good friend Ruth, who is now living in Spokane.  (I grew up just 2 hours southwest of Spokane  (Washington), so it was fun to browse thru and see all the recipes with  "Washington" in the title or that had to do with apples or huckleberries, but the recipe I made didn't have anything to do with Washington State....  I made a Greek Salad.
I was having friends for dinner, and I had made lamb, so, it seemed to fit.  It was really good too.  
It's company worthy. 

It's called Toppers Greek Salad.  I have no idea who Topper is or was, but that's what it's called.

Toppers Greek Salad
by the Junior League of Spokane

Dill Chive Dressing
1 tablespoon chives
5 tablespoons olive oil
1 tablespoon fresh dill
2 tablespoons balsamic vinegar
1 teaspoon sugar
salt and pepper to taste

Salad
8 oz zucchini
1 small red onion, thinly sliced
4 small tomatoes, cut into wedges
1 green bell pepper, cut into strips
Kalamata olives
green olives
2 hard cooked eggs, sliced
8 oz feta cheese, crumbled

For the dressing, combine the chives, olive oil, dill weed, vinegar, sugar, salt and pepper in a bowl or jar with a tight fitting lid. Whisk or shake to blend.

For the salad, slice the zucchini into rounds. Combine the zucchini, onion, tomatoes and bell pepper in a bowl or on a salad platter.  Drain the olives and arrange over the vegetables.  Top with the eggs.  Pour the dressing over the salad and crumble the cheese over the top.

****************************************************************************

Late yesterday afternoon, we got a call from the police dispatch informing us that someone ran into the front of our business.  Ran their car into it.   We were not open at the time, and no one was hurt.   (we own a dry-cleaners)
In the scheme of things,  it's big hassle.  It took time that the Handyman had to hang around on a Saturday afternoon, evening and night, until it was all boarded up, etc.  And it will take some time and money to fix it, till it's right,  BUT no one was hurt.    All it was was a hassle....and we'll take that.  It could have  been much worse.

I don't know how this segues, but you know how all the bloggers have posted their  "10 best recipes" or "10 most loved books" of 2011?
I didn't.
I was going to say how I look forward and not back  ( laughing here, because truly my blog is such a mix  of things, my most popular posts were a hodgepodge of books, my yard and cooking, so I couldn't find a title.  Maybe the   BEST junk  posts?)

Anyway, in light of really looking forward to 2012 and my blog....  let me just say, that I am excited about finding the perfect Chocolate Chip Cookie  (and anyone who makes a suggestion,  that recipe is bookmarked for me to try),  making more soups, reading more books,  gardening,  having more dinner parties, walking,  and---(believe me, I WILL   blog about this)  Cousin Camp!!  All my grandkids are coming for a week this summer WITHOUT their parents.  I'm so excited!  (something  only a Gramma could understand)

Here's to blogging!  (I am raising my wine glass)