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Wednesday, December 11, 2013

Greek Salad

Greek Salad:

romaine hearts, chopped
kalamata olives, sliced lengthwise (maybe about 10)
1/4 red onion, thinly sliced
1 1/2 romas tomatoes, quartered
1/2 cucumber, sliced and quartered
flat leaf parsley, rough chop

Dressing:
1/4 cup EVOO
2 tbls. red wine vinegar
1 garlic clove, minced
salt
pepper
juice of one lemon
a few kalamata olives, minced
mason jar

Assemble your salad ingredients in a large bowl or a plate. I made myself a pretty good helping and felt like it was a full meal for dinner.

I measured and added all the dressing ingredients into a mason jar, capped it and shook it up for about 30 seconds or so. Then pour (maybe about 1/2 of the dressing) over the yummy salad and you're done.


It's that easy!!! And it's so delicious, not to mention a healthy lunch or dinner option.



Obviously you can add some yummy feta cheese (I didn't have any on hand), peperoncinis or grilled chicken. The combinations are endless. I think balsamic marinated grilled chicken would be delicious. Next time!!

Notes: This is a simple and delicious salad! Store the leftover dressing in the fridge to use for your next salad. And feel free to double or triple in a large bowl if you're serving more folks. Enjoy!!

Recipe: Pioneer Woman

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