Greek Salad
By Lisa Shanken
April 23, 2015
Ingredients
For the salad:
- 2 cups romaine lettuce, coarsely chopped
- 1 cup red cabbage, coarsely chopped
- ½ cup cucumber, skin on, sliced
- ½ cup carrots, sliced
- ½ cup celery, sliced
- ¼ cup garbanzos, rinsed and drained
- ¼ cup cherry tomatoes (optional)
- ¼ cup kalamata olives (optional)
- ¼ cup crumbled low-fat feta cheese
- 2 tsp dried dill
For the Dressing:
- ¼ cup EVOO
- 1 tsp Dijon mustard
- 3 Tbsp red wine vinegar
- 2 Tbsp orange juice
- 2 Tbsp water
- ½ packet Good Seasonings dressing dry spice mix
Directions
In a large bowl, combine all veggies. Then mix all of the ingredients for the dressing in a separate bowl. Toss with the vegetables and chill or serve immediately. (If preparing ahead, don’t add dressing until serving.)
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.