Terre Pruitt's Blog

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Posts Tagged ‘Greek Salad’

Cheese Filled Celery

Posted by terrepruitt on September 8, 2015

I had planned to go to a party last Saturday and I was looking for appetizers to bring.  I save recipes to my computer all the time, but I never think to look on my computer when I want to figure out what to make.  This time, though, I remembered.  I did a search for “appetizers” and a list of appetizers came up.  It was a document I saved with a list of different things, I don’t know why I saved it because most of them were fish appetizers.  I clicked on the link that led me to The Little Kitchen’s recipe for cheese filled celery.  I don’t like celery, but the name of the recipe was Greek Salad Celery — and I happened to be going to a party in honor of two newlyweds moving to Greece.  So I decided to try it.  Now, what have I said about doing never-before-made-recipes when I am on my way out?  YIKES!!!  I swear, I thought these things would be quick and easy, but . . . . they are messy to make.  At least for me.  But most people who like celery like cream cheese filled celery, so I might do them again.Dance Exercise, Nia, Nia in the City of San Jose, Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo, Nia Technique

Although with all recipes, I make and learn.  Even though this recipes says to pulse the feta, I didn’t do it enough.  They were crumbs but not small enough . . . . so . . . 1)  PULSE feta MORE.  Then, perhaps 2) buying the celery in bags already cut and cleaned is a better idea.  Perhaps those celery stalks are more uniform and easier to fill.  I bought a bunch and some of those stalks are just so narrow.  The were not wide enough for the tomato or olive to sit on!  That is how narrow they were. 3) Also cut smaller.  The recipe said bite size, I was just cutting to the size of the tomato and olive.

Anyway, do check out The Little Kitchen’s recipe for nice pictures as I was making such a mess filling this puppies I only took a picture of the “slivering” and the finished product.


Greek Salad Celery Appetizer RecipeDance Exercise, Nia, Nia in the City of San Jose, Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo, Nia Technique

originally from The Little Kitchen

the below is my experience and what I did

Yield: about 44 appetizers
Prep Time: 45 minutes
Total Time: 60 minutes

–3 oz, roughly, crumbled feta cheese, room temperature
–8 oz cream cheese, room temperature
–9 or so celery sticks
–22 sliced Kalamata olives
–22 cherry tomatoes

Put the room temperature feta in your blender or food processor and pulse.  Pulse until all the big chunks are out.  You want small crumbs.  Add the room temperature cream cheese and blend until smooth and creamy.  Then put in fridge.

Cut the sliced halves of the olives in half.  Cut the tomatoes in half.

If you wash your celery remember to dry it before filling.  The water will make the cheese mixture get a bit runny.  Use a veggie peeler to slice off a thin sliver lengthwise from each celery stalk, from the part that will be the “bottom” sitting on the serving tray.  Then fill the celery with the cheese mixture.  Top with a tomato half and an olive quarter, making a pattern down the stalk.  Tomato, olive, blank space.  Tomato, olive, blank space.  Then cut the stalk at the blank spaces.  Sprinkle pepper.  Serve.


The Little Kitchen cut the olives and tomatoes smaller.  She also drizzled olive oil on the top of the appetizer.  I didn’t want that extra added mess.

I did tie little bows with the strip of celery that I peeled off the back.

I think this makes a great appetizer.  Unfortunately, due to the strong flavor of feta and the olives, I don’t think this would be a good snack for kids.  But, perhaps your kids like the strong flavor of feta and kalamata olives.

Do you like Greek Salad?  Have you ever been to Greece?


Posted in "Recipes", Food | Tagged: , , , , , , , , | 4 Comments »

Salad On My Mind

Posted by terrepruitt on April 21, 2011

What do you think of when you hear “salad”?  When I was young when I heard salad I thought of lettuce with a few veggies in it.  I don’t eat potato salad and egg salad so I never thought of them, but they are salads.  There are so many other types of salads too.  Wiki says:

“Salad is any of a wide variety of dishes including: vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.  They may include a mixture of cold and hot, often including raw vegetables or fruits.”

Salads could be considered the perfect food.  At least in my opinion.  As mentioned in wiki there are “vegetable salads” and “pasta salads”.  When you put veggies and meat in a pasta salad you can have a pretty balanced MEAL.  It also depends the ingredients you use when talking meal.  Like my last post, the quinoa has a good amount of protein so mixing it with veggies makes a great meal.

There are salads that are a meal and salads that are a side.  When I make a green salad I add cucumbers, carrots, bell peppers, sometimes tomatoes, sometimes broccoli, sometimes nuts, sometimes cheese, sometimes seeds.  For a long time we were using baby spinach as our “lettuce” but then I switched to a mix of lettuces.  We buy spinach every once in a while.  Either way I like the green for a salad.  I don’t use iceberg.

Salads are fascinating.

I mean we even call jello with fruit in it salad.  And they are really fun because they are usually prepared in a jello MOLD so you have a salad in a fun shape.  And oh, fruit salad.  When I was young we called one salad fruit salad and one ambrosia.  Fruit salad was all different kinds of fresh fruit cut up and put tossed together and served in a bowl.  Ambrosia was the same thing but with cool whip mixed in with all the fruit.

Ha . . . I should have checked my past posts before I posted because I already have a posted about salad, pretty much the same thing.  But I can tell you a bit about the salad I posted about.  It is clear to me that some of us have ideas in our mind about what a salad is because there was a time when my hubby (yes, Dear, I am dragging you into my post again!) wouldn’t eat a “salad” that didn’t have lettuce in it.  He would claim it was not a salad, even though his family is a “jello salad family”.  But after we visited Europe and they would often serve a “salad” without lettuce I was able to do the same thing when we got home.  Ahh . . . travel is awesome.   (I think I’ve said this before in a post too!  The part about my hubby.)

One of the comments on my one of my previous posts about salad talked about the dressing on a Greek Salad.  The commenter said she didn’t like the dressing.  But that is one of the great things about a salad if you make it yourself you can put whatever dressing you want on it!

I have yet to make the tomato and watermelon salad that my friend mention in the comments of my “salad” post.  I am putting that in my calendar in June.  So I remember.

Usually I check my blog to see if I have posted about a subject before, but it was late (really late) and I didn’t check and now that I am looking I have several posts on salad*.  As I said and as is now totally obvious, salads are fascinating.

*Here’s a few of the “salad” posts:

Quinoa Salad

Bean Salad

Awesome Salad

Summer Salad

So?  I’ve said a whole lot about salad.  What do you have to say?  Have a recipe?  Like one thing over another?  Have you tried any of the salads on my blog or the suggestions people have posted?  Do tell?  Salad is awesome!

(I think I need to make a “Salad” Category.)

Posted in Food | Tagged: , , , , , , , , , , , , , , , , , , , , | 8 Comments »