My friend Sarah passed the recipe on to me which came from an article posted on "The 24-Hour Workday". I tried it out over the 4th of July holiday and had great success. I added an avocado (per Sarah's recommendation) and I also accidentally forgot the feta cheese, but it was still delicious anyhow. The dressing will make way more than you'll need for this salad, but you can save the remainder for future salads.
Prep time: 30 mins
Serves: 6
INGREDIENTS:
For the Salad:
2 red bell peppers
1 bunch oregano, leaves only, roughly chopped
1/2 cup green olives, pitted and chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch spinach, stems removed
3 Roma tomatoes, chopped or julienned
1 small red onion, chopped or julienned
2 red bell peppers
1 bunch oregano, leaves only, roughly chopped
1/2 cup green olives, pitted and chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch spinach, stems removed
3 Roma tomatoes, chopped or julienned
1 small red onion, chopped or julienned
1 avocado, sliced
crumbled feta
crumbled feta
For the Dressing: (Makes 1 Cup)
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-2 garlic cloves, roughly chopped
1 cup plain yogurt
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-2 garlic cloves, roughly chopped
1 cup plain yogurt
DIRECTIONS:
Combine the salad ingredients into a large bowl and set aside. Combine all the dressing ingredients, except the yogurt, into a blender or food processor and blend until well combined. Fold the yogurt into the mix and then toss with the salad. NOTE: You won't need to use all of the dressing, just eye-ball it. Serve immediately.
