Greek Salad

In Appetizers, In The Kitchen, Magazine, Recipes, Sides by RI Magazine

Serves 4

YOU’LL NEED
2 tbsp balsamic vinegar
1 large clove garlic, quartered
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1/8 tsp black pepper
1/3 cup olive oil

Salad:
6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite-sized pieces
1 cup kalamata olives, pitted
2 English cucumbers, peeled and sliced into 1/4-inch disks
1 cup cubed feta cheese

MAKE IT
1) Add the vinegar to a blender, replace the lid, turn it on, and through the feed tube add, 1 at a time, the garlic, crushed red pepper, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside until needed.
2) Toss the greens, olives and cucumbers together with enough dressing to coat. Fold in the feta cheese. Serve additional dressing on the side.

THE MACROS
CALORIES: 356
PROTEIN: 7 g
FAT: 33 g
CARBS: 9 g

Print Friendly, PDF & Email