Monday, February 29, 2016

menu {monday}

iNGREDIENTS
    For the Salad
  • 2 cups Red Leaf Lettuce
  • 2 cups Green Leaf Lettuce
  • 1 cup cherry tomatoes, halved
  • 1/3 cup breakfast radishes
  • 1/3 cup feta, cut into small cubes
  • 2 Persian cucumbers, sliced
  • 1/4 red onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • fresh mint
  • fresh dill
  • For the Greek Vinaigrette
  • 2 tablespoon red wine vinegar
  • 6 tablespoons olive oil
  • 1 teaspoon dried oregano
  • kosher salt and freshly cracked black pepper to taste

INSTRUCTIONS
  1. Arrange all the salad ingredients in a large bowl.
  2. Whisk together the ingredients for the dressing and drizzle on top when ready to serve.
  3. Toss and serve immediately.


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