Spinach and Kale Salad with Greek Flavors and Feta-Lemon Vinaigrette
(from desert.rose32’s recipe box)
Categories: Salads
Ingredients
- Dressing Ingredients:
- 2 T fresh-squeezed lemon juice (I use my fresh-frozen lemon juice)
- 2 tsp. red wine vinegar
- 1/4 tsp. Greek Seasoning
- 4 T extra-virgin olive oil
- 2 T finely-crumbled Feta Cheese
- Salad Ingredients:
- 5 oz. baby kale leaves
- 5 oz. baby spinach leaves
- (Or use 10 oz. of any type of greens that appeals to you)
- 1 cup cherry tomatoes, cut in half
- 1 cup chopped cucumbers
- 1 can (6 oz.) olives, drained and cut in half (I used regular black olives; Kalamata olives would also be great for this salad.)
- 1/2 red onion, peeled and cut into thin lengthwise slivers
- 2-3 oz. crumbled Feta Cheese
Directions
-
Whisk together the lemon juice, red wine vinegar, Greek seasoning, and olive oil and when it’s combined whisk in the 2 tablespoons of finely-crumbled Feta cheese. If your greens are slightly wilted from being in the fridge, give them a good soak in the salad spinner with ice-cold water and then spin dry.
-
Peel the cucumbers in strips, leaving some peel on for looks, then cut cucumbers in half or quarters lengthwise and cut into slices. (If you’re lucky enough to have fresh garden cucumbers, they don’t need to be peeled.) Drain olives well and cut in half. Cut cherry tomatoes in half. Cut the peeled red onion into thin lengthwise strips.
-
Put the dried greens and red onion strips into a bowl and toss with desired amount of dressing so the greens are moistened to your liking, saving some dressing to drizzle over the top. Arrange greens in individual bowls and top each one with some of the cucumbers, tomatoes, and olives. Drizzle a little more dressing over the vegetables if desired; then top each salad with Feta cheese and serve.