10 Years of Excellence

In Fall 2016, Academy Days celebrated 10 years of a proven track record for college- and career-bound homeschoolers. With the blessings of Christian families, committed church, and supportive cover school, we look forward to the next 10!

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New enrollments for Spring 2020 will start November 13. Cllick on CLASSES on the menu to view the schedule, and email carren(at)outookacademy(dot)com to sign up for a class. Deadline to sign up is January 21.

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Recipes for Historical Meals

Each semester we host one historical meal, such as Medieval Feast, Roaring '20s, Food Around the World, and more! Students dress in costumes, and parents bring the food! Click on NEWS for delicious recipes.

Greek Salad PDF Print E-mail


Serves 6-8

DRESSING:
1 cup olive oil (can reduce to 3/4 cup)
2-3 tbsp fresh lemon juice (see below)
2-4 tsp dried oregano (see below)
3 tsp fresh minced garlic
1 tsp dried basil
2 tbsp red wine vinegar
1/2 tsp salt (or to taste)
1 tsp sugar
1/2 tsp fresh ground black pepper (or to taste)

SALAD:
2 Romaine lettuce, chopped (or use 1 large Romaine)
2-3 plum tomatoes, cut in wedges (use Roma tomatoes)
1 English cucumber (peeled, seeded and chopped)
1 red onion, cut in slices
1 green bell pepper (seeded nad cut into rings or sliced) (optional)
1/2 lb feta cheese, crumbled (or to taste)
1 cup calamata olives

1.For dressing, in a processor or use a wire whisk process/ whisk the olive oil with lemon juice, oregano, garlic, basil, red wine vinegar, salt and sugar until smooth (start with 2 tbsp lemon juice and a tsp oregano, adding in more if desired after mixing).
2.Season with black pepper.
3.Chill in fridge for a couple of hours before using to blend flavors.
4.Place the salad ingredients in a large bowl.
5.Pour dressing over; toss to combine.

Jenny Dunn
 

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