|spring mix lettuce blend||8-10 oz.|
|carrot||1 sliced into small rounds|
|feta-I use the fat-free.||8-10 oz.|
|cherry or grape tomatoes||1/2 cup sliced in half|
|yellow bell pepper||1/2 of a large pepper or 2 to 3 mini bells cut into small pieces|
|red onion||1/4 cup thinly sliced|
|English cucumber||1/2 thinly sliced|
|garbanzo beans||1 can drained|
|kalamata olives pits removed||4-8 oz.|
|pepperoncini peppers (optional)|
|red wine vinegar||2/3 cup|
|olive oil||1/3 cup|
|dried oregano-Penzeys in the best.||1 tsp|
|granulated onion-Penzeys is the best.||1/2 tsp|
|granulated garlic-Penzeys is the best.||1/2 tsp|
|salt and pepper||to taste|
Nothing beats a big Greek Salad filled with fresh crunchy vegetables, briny kalamata olives, and salty feta topped with my super easy Mediterranean Vinaigrette. This throw together salad and dressing can be a meal on its own or a great start to a Greek feast. It’s also vegetarian and low-fat.
- Clean, dry, and chop all of your vegetables.
- Place in a large bowl.
- Drain the olives and pepperoncini peppers and place on the salad. I like extra olives!
- Toss everything with your spring mix lettuce.
- Mix the vinegar, honey, olive oil, oregano, granulated garlic, granulated onion, and salt and pepper into a small container with a lid. Measure the oil before you measure the honey so that the honey won’t stick to the measuring cup.
- Shake vigorously until everything is combined. Taste to see if additional salt and pepper is required.
- Pour into a pretty container and serve on the side of your salad. If you do this and have leftovers, it won’t get soggy. Plus, everyone can decide how wet they like their own salad.
Check out these spices.