Hope you had a fabulous weekend that involved sunshine and outdoor activities. I feel like everyone is in such a better mood when it finally feels like Spring outside. I was able to get out of the suburbs and enjoy the nice weather and sites of DC on Saturday.
My weekend also involved some indoor weekly food prep. I typically make a large salad on Sunday, add some lean protein, and eat that for lunch throughout the week. Lately I have been obsessed with making a greek salad with fresh veggies, olives, and feta cheese. And for the past year I have made my own salad dressing because 1) there are many artificial preservatives in store bought dressings and 2) it is CRAZY easy! I have no idea why I ever even purchased store bought salad dressing, besides the convenience factor. A simply vinaigrette does not take up much time or involve too many ingredients and you probably already have them sitting in your pantry. With bikini season right around the corner, I am always looking for delicious ways to eat healthy. Enjoy!
- Chopped Romaine lettuce (either two bags or about 16 cups)
- 1 whole medium cucumber peeled
- 1 whole red pepper deseeded
- 1 cup grape tomatoes
- 1/2 cup red onion
- 1 can chickpeas
- 1/4 cup kalamata olives
- 1/2 cup feta cheese[br]
- For the Vinaigrette
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 lemon, juiced
- 2 cloves garlic, smashed (mince if serving immediately)
- 1 tsp dried oregano
- 1/2 tsp salt
- black pepper
- Chop the cucumber, red pepper, tomatoes, and red onion. (I slice the grape tomatoes in half and sometimes omit the onion)
- Rinse and drain the chickpeas.
- Add the veggies, chickpeas, olives, and cheese to the salad and toss.
- For the Vinaigrette:
- Add all the ingredients to a mason jar or container with a lid.
- Cover and shake vigorously until all ingredients are combined.
- Add more salt and pepper to taste if necessary.
- Cover and store in the refrigerator up to 1 week. *Stir each time before serving
