Sunrise Greek Salad Bowls

Allergens

Dairy (feta cheese)

Ingredients

• 4 cups mixed baby greens
• 1 English cucumber, sliced
• 1 pint cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 cups cooked quinoa
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the mixed baby greens, cucumber, cherry tomatoes, feta cheese, Kalamata olives, red onion, dill, and parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Toss the salad with the dressing and serve over cooked quinoa.

Chef’s Insight

Use organic ingredients whenever possible to increase nutritional value.

Notes

This recipe can be easily doubled for larger gatherings.