This is a great side salad with din­ner along­side Chicken Sou­vlaki and Saf­fron Rice. Or have it for lunch on it’s own or with left­over Chicken Sou­vlaki on top to make it heartier. If you can with­stand dairy, creamy feta is a lovely top­per. The great thing about a salad like this is that you can make it for a crowd, guess­ing on quan­ti­ties – after all, it’s just vegetables.

Some sal­ads sit idly by, but I find every last bit of this salad always gets eaten.

Prep time: 5 min­utes
Total time: 10 min­utes
Yield: 1 serving

2 c. sliced romaine let­tuce, thor­oughly washed
3 slices of red pep­per, halved (omit for night­shade aller­gies)
5 slices of car­rot, cut on a diag­o­nal and halved
5 slices of cucum­ber, cut on a diag­o­nal and halved
4 Kala­mata olives, halved on a diag­o­nal
Greek Vinai­grette (recipe below)

1. Place all ingre­di­ents onto plate and driz­zle with Greek Vinaigrette.

Greek Vinai­grette
1/4 c. olive oil
1/4 c. grape­seed oil
1/4 c. red wine vine­gar
1/4 c. fresh lemon juice (juice of 1 lemon)
1 T fresh oregano (prefer­ably Greek oregano)
1 clove gar­lic, sliced in quar­ters
1/4 tsp. salt
lib­eral grind­ing of freshly ground pepper

1. Place all ingre­di­ents into mini food proces­sor or into blender bowl and blend until smooth – about 20 sec­onds. Serve atop a Greek Salad or any mixed greens.