Always, always, a can of chickpeas.
In the fridge I found green beans from the farmer's market.
Absolutely Fabulous Greek/House Dressing" sounded pretty good, but of course I made some changes. Here's how everything ended up:
Whatever's on Hand Greek Salad
lightly steamed or nuked, or raw veggies* (as appropriate), chopped into bite sized pieces
*I used green beans, red bell pepper, carrots, grape tomatoes, and cauliflower
good olives, pitted and sliced into halves or thirds
a little feta cheese, crumbled
1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained
Dressing (I used less than half of this recipe for a salad that served 14 people)
3/4 cup olive oil
1 Tbs salt-free Greek seasoning (from the Spice House in Old Town Chicago)
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp Dijon mustard
1/4 cup red wine vinegar
1/4 cup lemon juice
Combine the salad ingredients. Mix the dressing ingredients and pour as much as seems necessary onto the salad. Toss and refrigerate. I made the dressing with only 1/2 cup oil and thought it was way too acidic, so I added more oil. It still seemed acidic, but after the salad sat in the refrigerator for a couple hours, everything seemed to mellow. It was a terrific salad and I was surprised at how quickly it disappeared at the meeting!