March 1, 2018

Loaded Greek Salad with Tangy Vinaigrette



Oh how I LOVE the boldness of Greek flavors! This restaurant-style salad is loaded with all the goodies and then topped with a zesty, tangy, oil-free Greek vinaigrette (that only takes a couple minutes to whip up). Plus the deconstructed style makes for a gorgeous presentation... it's like creating your own beautiful salad art! 🎨🌿 Fun, festive, and a great choice for dinner parties & entertaining too. But of course you could easily go the "chopped salad" route and dice everything up a bit more - I've done this as well and really enjoy the leftovers after it's had a chance to "marinate" in the dressing for a while. Yum! So many delicious, flavorful components in this one... plus a garbanzo bean boost! Hope you enjoy as much as we do.

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up.
Vegan, gluten-free
Serves about 3-4 (more as a side)

Ingredients
1 large head romaine (or 2 small)
1 hothouse cucumber
1 1/2 cups grape tomatoes
1/2 small red onion
15 oz. can garbanzo beans
1 cup cooked beets (I use organic Love Beets brand)
1 cup artichokes
2/3 cup kalamata olives
Other additions: clover/alfalfa sprouts (love!), bell peppers, roasted red peppers, dairy-free feta, fresh herbs

{For the oil-free tangy Greek vinaigrette}
1/4 cup red wine vinegar
2-3 Tbsp. fresh lemon juice
2 Tbsp. water (or broth)
1 clove garlic
1 tsp. dried oregano
1/8 tsp. salt

Directions
Make the dressing: mince garlic and add all ingredients to a small bowl. Whisk to combine.
Roughly chop romaine. Slice cucumber, beets, onion. Halve/quarter artichokes (and olives and tomatoes if desired).
Distribute romaine on desired number of serving plates. Add toppings (have fun with presentation!)
Stir dressing and spoon over the top - it's strong so start small :)

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