vegetarian | gluten free | nut free | egg free
20 minutes or less | batch prep
What You’ll Need:
For the dressing:
¼ c red wine vinegar
.25oz (about 2 Tbsp) fresh oregano, leaves chopped
¼ c olive oil
½ tsp sea salt
½ tsp ground black pepper
2 cloves garlic, smashed
For the salad:
2 bags salad greens, any variety OR 1 large head lettuce, chopped
1 large English cucumber, quartered
2 tomatoes, chopped
1 red onion, chopped
¾ cup kalamata or mixed pitted olives, halved
12 ounce bag of shelled edamame, thawed
6oz block feta cheese, crumbled
Combine salad dressing ingredients in a jar. Shake to mix!
Divide salad ingredients equally into (4) separate containers for easy grab and go throughout the week
OR combine all ingredients in one large bowl to share.
Toss with dressing just before serving.
Serves 4.