One of my favorite things to order out is a Greek salad from Panera. They are delicious. Really. But not really worth $8.95, either. I have started making Greek salads for myself, and bringing them to work for lunch. I have found that the key to a great salad (any type) is to have lots of different ingredients, and chop everything up nice and small. So, that's what I do with all of the following ingredients, except for the olives and the banana peppers. Toss it all with the dressing, and it's WAY better than the Panera salad, hands down. Cheaper and organic, if you buy organic produce.
In terms of quantities, I find that I like a high ratio of lettuce to other stuff, meaning that I have an equivalent amount, probably, if you were to measure (which I don't) of lettuce to everything else chopped up. But that, of course, is completely customizable according to your preferences. Mixed baby greens Red onion Cucumber Red pepper Grape tomatoes Feta cheese Fresh Kalamata olives Banana peppers (I buy the rings in the pickle aisle) Dressing: Juice of one lemon, mixed with 1/4 cup of olive oil, a pinch of salt, a pinch of sugar, and a teaspoon of oregano. Whisk together and use liberally. Ideally, I take the time to grill or saute some chicken breast on Sunday, which I reserve to put on my Greek salads throughout the week. But this is also great as a stand-alone.
0 Comments
Leave a Reply. |
AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
All
Archives
June 2019
|