Now that the weather is warming up in Vegas, I’m starting to crave crunchy and cool salads for lunch. As much as I enjoy salads, it is sometimes pretty easy to get in a salad rut, especially since most nights we have a green salad as part of our dinner. While this Chopped Greek Salad might not be the most innovative salad out there, it sure looks pretty and colourful, which makes filling up on all your veggies an easy and enjoyable task. This recipe makes enough for 2 large salads at $2.41 per serving.
Chopped Greek Salad, adapted from Health Magazine, April 2010
1/4 cup fresh lemon juice
1 small garlic clove minced
salt and black pepper
2 tablespoons extra virgin olive oil
4 cups lettuce, preferably Romaine
1 cup canned chickpeas, rinsed and drained
1 small red or yellow bell pepper, diced
1 cup tomatoes, diced
1 cup chopped cucumber
1/2 small red onion, chopped
1/4 cup pitted kalamata olives, halved
1/3 cup crumbled feta cheese
1/4 cup fresh mint leaves, chopped
Whisk together the lemon juice, garlic, and honey in a small bowl. Season the dressing with salt and lots of freshly ground black pepper, and then slowly whisk in the olive oil until well combined.
Place half of lettuce on each plate, and arrange the chickpeas, bell pepper, tomatoes, cucumber, onion, olives, and feta on top in sections. Sprinkle the mint leaves over the salad and then drizzle the dressing over everything.
i like the addition of chick peas to the greek salad. i’m definitely going to add some next time i make one.
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Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species.*
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