Greek Salad Bowl with Greek Vinaigrette

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I always love a good Greek salad. Fresh cucumbers, juicy tomatoes with olives and chunks of feta. But that tangy lemony dressing is what brings those good Mediterranean flavors together. I always make my own Greek vinaigrette because I can customize the flavors to my liking and I know what clean natural ingredients are going into it. Many store-bought dressings are filled with preservatives and not so good ingredients. I like mine to be extra lemony.

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To me everything tastes better in a bowl filled with healthy nourishing and colorful ingredients.  When I put together a bowl I like to stick to a theme, so for the  Dr. Praeger’s  #BowlBoss campaign a Greek Salad bowl was a must. Adding  Dr. Praeger’s Broccoli Cakes took it to a whole new level. And why not make it fun by spiralizing the cucumber?  Here’s how you do it.

 

Greek Salad Nourish Bowls – Serves 2

Ingredients:

4 mini cucumbers

10-15 cherry tomatoes

Romaine lettuce chopped 2-3 cups

Kalamata olives pitted (about 20)

Crumbled full fat feta cheese

Red onion thinly sliced

4 Dr. Praeger’s Broccoli or Spinach Cakes

https://drpraegers.com/our-food/broccoli-cakes/

Greek Vinaigrette – recipe below

Additions:  Roasted red peppers, marinated artichokes, stuffed grape leaves, capers

Arrange an equal amount of romaine into two shallow bowls. Chop, slice or spiralize cucumber and slice cherry tomatoes in half. Arrange into bowls equally along with Kalamata olives and red onion and Dr. Praeger’s  Broccoli Cakes.  Add the remaining additions of choice and top with crumbled feta.  Spoon Greek vinaigrette on top and toss.

 

Greek Vinaigrette

Ingredients:

½ cup extra virgin olive oil

2 tablespoons red wine vinegar

¼ cup fresh lemon juice

1 tbsp. ground oregano

1 tsp. salt

½ tsp. black pepper

Add all ingredients into a small mason jar, close tightly and shake well to fully blend.  Adjust seasoning to taste.  Save the remaining dressing in the fridge for up to a week.

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