4. Greek Salad

Greek Salad


  • Greek Salad

    Salad
    1 head romaine lettuce, rinsed and chopped
    1 red onion, sliced thinly
    1 can black pitted olives, sliced
    2 bells pepper, sliced
    1 cucumber, sliced
    2 roma tomatoes, chopped
    Feta cheese, optional

    Dressing:
    ½ cup extra-virgin olive oil
    ¼ cup red wine vinegar
    1 Tbsp. balsamic vinegar
    ¼ cup fresh lemon juice
    2 teaspoon dried oregano
    1 clove garlic, crushed
    1 teaspoon Dijon mustard
    ½ teaspoon Himalayan salt
    1 teaspoon herbal seasoning blend
    1 teaspoon dried parsley

    Directions:
    Pour all the ingredients for the dressing into a mason jar (or whatever container you have with a lid), mix well and place on the counter for 30-60 minutes before using. The longer you can let it sit the more flavorful the dressing becomes. If you put it in the fridge, the oil will harden, this dressing is safe on the counter for 5ish days.

    Mix up your ingredients for the salad, there will be 3 big salads or 6 side salads to go with dinner. Top with some pine nuts, pumpkin seeds or whatever. Pour a bit of dressing over it and enjoy!

    ** I love to add some chopped grilled chicken or fish to this salad to make it a complete meal.

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