This Salad contains basic ingredients, the typical fare found in a Greek Salad – but it’s the dressing that elevates it to another level! In place of the usual Feta I used my Soy version that I still had from the States, but if you don’t have that on hand then Firm Tofu, marinated in Lemon Juice & Herbs, should do the trick. If you want to turn this into a dinner (like I did), then wrap it up with some Avo in Tortillas – Mmmm…Warning: You WILL have Garlic Breath after this!
2 cups shredded Romaine Lettuce
equal amounts of:
handful of Kalamata Olives, de-pitted
1/4 Red Onion, thinly sliced
1/2 cup Soy Feta/Marinated Firm Tofu
1 Tblsp. Pine Nuts
1 Tblsp. Red Wine Vinegar
2 cloves Garlic, minced (or 1 big clove)
1 tsp. Mustard
2 Tblsp. Olive Oil
1/2 tsp. dried Basil
1/4 tsp. dried Thyme
pinch of Salt
dash of Black Pepper
– Chop Salad vegetables into bite-sized pieces and place in large Salad bowl, along with Romaine Lettuce.
– Sprinkle with Olives, sliced Red Onion and Pine nuts, and crumble Feta/Tofu over the top.
– In a jar, mix Dressing ingredients and shake with lid on until combined. Pour over Salad, and serve with Toasted Pitas.
(about 4 servings)