Alot of you asked me to share my daily lunch recipe for my chopped Greek Salad. I have been making small tweaks weekly but this is currently what I think is the perfect combo. I use spinach as my lettuce because I love it and dark greens are so good for you. I have tried it with Romain and it is good as well, so use whatever lettuce you have/like. I have also used white beans if I am out of chickpeas, so make substitutions with what you have. I love the addition of the crumbled pita chips it gives the salad a great crunch.
I added the ingredients of this salad in my “Lose It” app on my iPhone to calculate the calories and it came in right over 400 calories which I think is perfect for a lunch. Trust me I always make a huge salad, so you can eat alot for 400 calories. This is a healthy lunch you don’t have to feel guilty eating because you are getting so many fresh vegetables in one serving. Enjoy!
CHOPPED GREEK SALAD
-spinach julienne sliced
-handful chickpeas rinsed
-1 small tomato diced
-diced red onion
-diced yellow bell pepper (I usually quarter it so I can use it for 4 salads)
-diced kalamata olives (I always use 7)
-crumbled feta cheese (I think it makes such a difference to buy fresh good feta. I use the kind that comes in water.)
-handful of crumbled pita chips (I prefer Stacy’s whole wheat pita chips)
Mix all ingredients together and toss with red wine vinegar dressing. I usually let my salad sit for a minute or two so the dressing gets absorbed and covers everything.
RED WINE VINEGAR DRESSING
-about 1 tablespoon olive oil
-about 1/8 cup Red Wine Vinegar
-dash of salt and pepper
Whisk all together. Add more red wine vinegar if needed. I occasionally add in a bit of fresh lemon juice if I have a lemon. I sometimes also add a little chopped fresh dill or parsley to the dressing. Just taste as you make it, I love the red wine vinegar flavor so I use alot of it, but you can definitely do less.
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