Saturday, September 6, 2014

Tasty Greek Salad

                                        Greek Salad
Head of Romaine lettuce
1 medium cucumber 
(peeled, cut in half lengthwise, sliced)
1 medium tomato (cut lengthwise)
5-7 kalamata olives (pitted, sliced)

Combine and mix

Greek Salad Dressing
1/2 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice
1 Tbsp balsamic vinegar
1/4 cup red wine vinegar
2 tsp dried oregano
1 clove garlic (crushed)
2 Tbsp fresh chopped parsley
1 tsp Dijon mustard
1/2 tsp Himalayan salt

Place all ingredients (oil, lemon juice, vinegars, garlic, mustard, seasonings,) in a small blender or food processor and cover to blend. Blend until smooth.
Refrigerate leftovers. The oil may solidify in the fridge, so let it sit at room temperature for about 30 min before next use. Shake or stir before using.

Optional: Top with baked chicken breast and/or toasted pine nuts


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