Cleansing Friendly Greek Salad

 

In my training, I talk a lot about the use of raw foods as a cleansing tool. Yet, when I look at the Eating Work’s recipe index I noticed that a majority of my recipes are cooked.

I need to even out this discrepancy.

A lot of my day to day meals consist of salads. I don’t consider a salad a recipe since it is usually so simple. But I realize that they are recipes. Sometimes, I’ll search through fellow bloggers indexes for delicious salad inspiration.

So I wanted to share my favorite Greek-inspired salad with you. I always whip this up when I have company coming over. It is always a crowd pleaser. Best part… It takes less than 10 minutes to make!

The combination of fresh and dried herbs help boost the flavor of what would normally be a boring dish. I also like to include mint since it is refreshing and a bit unexpected in a Greek salad.

If you don’t have it feel free to leave it out. This salad is best tossed with some goat or sheep feta and a piece of grilled fish for dinner.

Can’t wait to hear how you all like it!

 

Cleansing Friendly Greek Salad

5 from 2 votes
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Ingredients

  • For Salad
  • 1/2 C Kalamata Olives chopped
  • 1/4 C Mint chopped
  • 1/4 C Parsley chopped
  • 2 Cucumbers peeled seeded and thinly sliced
  • 2 C Vine Ripe Tomatoes quartered and seeded
  • 4 C Baby Greens
  • 1 Tsp Dried Oregano
  • 1 C Raw Sheep or Goat Feta Crumpled
  • For Dressing
  • ½ C Olive Oil
  • ½ C Red Wine vinegar
  • 2 T Dijon Mustard
  • 2 T Honey
  • ¼ tsp Dried Oregano
  • ¼ tsp Sea Dalt
  • Pinch Black Pepper
  • ¼ C Shallot chopped
  • 2 Garlic Cloves

Instructions

  • For the Dressing
  • Emulsify all ingredients in a high speed blender until the dressing is perfectly creamy.
  • Transfer to a glass container for storage in the refrigerator for up to 14 days.
  • For Salad
  • Combine all ingredients in a large bowl and enjoy!

Notes

Dressing will Last in the Refrigerator for up to 14 days.
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