Mediterranean Green Salad with Honey-Lemon Vinaigrette
This recipe is inspired my yearly summer trip to Greece and a recent podcast I listened to about the microbiome where the doc talked about "plant points" - in essence, how many different vegetables can you get into your day? I am usually not a huge fan of arugula, but the vinaigrette of this salad softens the taste and makes for a refreshing salad perfect for lunch alone or as an appetizer. Add more lentils for extra protein and eat up, yum!
Ingredients
For the Salad
- 1 container arugula
- 1 cup cherry tomatoes, sliced in half
- 1 red bell pepper, julienned lengthwise
- 3 stalks green onion, finely chopped
- 1/3 cup Anthotyro cheese, shredded with a fork, If unavailable, may substitute for goat cheese or mizithra
- 15 pitted Kalamata olives
- 3 rye rusks, crushed up into crouton pieces
- 1.5 cup cooked lentils
- 1/3 cup dill, finely chopped, (optional)
For the Dressing
- 1/4 cup olive oil
- 1/8 cup white wine vinegar
- 1 lemon, juiced
- 2 tbsp honey
- 1 clove garlic
- 2 tsp kosher sea salt
- 1 tsp black pepper
Instructions
- Add salad ingredients to a bowl.
- In a food processor, add ingredients for the dressing and blend well.
- Pour into salad bowl and mix well. Taste test and add salt and pepper if desired.
- Serve and enjoy!
Did you make this recipe?Comment below or tag @stephaniewellbeing on instagram and let us know!