Energy-Boosting Mediterranean Dinner Salad

Allergens

Dairy (Feta Cheese)

Ingredients

• 3 cups mixed salad greens (arugula, spinach, and watercress)
• 1 cup cooked quinoa, cooled
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup lemon
• herb vinaigrette (see recipe below) Lemon
• Herb Vinaigrette:
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 tablespoon fresh basil leaves, chopped
• 1 tablespoon fresh parsley leaves, chopped

Instructions

1. In a large salad bowl, combine mixed salad greens, cooked quinoa, cherry tomatoes, cucumber, Kalamata olives, feta cheese, and fresh basil leaves.
2. In a separate small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, black pepper, chopped basil, and parsley to create the lemon herb vinaigrette.
3. Pour the lemon herb vinaigrette over the salad and toss well to combine.
4. Serve immediately, garnishing with additional feta cheese and olives if desired.

Chef’s Insight

The balance of flavors and textures in this salad makes it perfect for any occasion, from a weeknight dinner to a summertime gathering.

Notes

Be sure to use fresh herbs for the vinaigrette to maximize flavor and nutrition.