My Big Fat Greek Salad

Salads have become my lunch routine.  I especially love a big salad at a restaurant not only because someone else made it, but also because there are all kinds of great ingredients beyond just lettuce and tomato.  So this week, I decided to be my own restaurant.  I made a Summer Greek Salad for my lunches… I added strawberries and basil for some summer flavor.  (And no feta cheese, of course… but honestly, I didn’t really miss it because of the other flavors.)

Summer Greek Salad

(You can really take your liberties here with your favorite ingredients… my measurements are just approximations!)

A bunch of your favorite lettuce (I prefer Olivia’s Organic Lettuces)

Some chopped grilled or baked chicken

One quarter cup chickpeas

Some chopped up cucumber

5-6 kalamata olives

One half cup chopped up strawberries

A few torn basil leaves

For the dressing, combine 3 parts red wine vinegar to 1 part olive oil, chopped garlic, oregano (and any other of your favorite herbs), the juice of one half of a lemon, salt, and pepper.

Toss to combine, and enjoy!

Happy Allergy Free Eating!

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