A Summer Greek Salad RecipeCourtesy of Shape magazine (with some slight changes). We had this for dinner tonight. The beans give it more protein than a typical salad.
For dressing, whisk together:
2 Tbsp red-wine vinegar (or other vinegar with a splash of red wine)
1 Tbsp olive oil
1/4 tsp dried oregano
1/4 tsp freshly ground black pepper*
(Next time I make this, I will also add a little lemon juice)
In a large bowl, mix together:
A bag of pre-cut romaine lettuce
1 cup packaged shredded carrots
1 cup diced cucumber (not sliced), approx 1 cucumber
1 cup diced seeded tomato, approx 1 - 2 tomatoes
1 15-ounce can white beans**
1/3 cup crumbled feta cheese
20 kalamata olives, pitted (look around, I found ones already pitted in a jar at my supermarket)
1 cup croutons
Pour dressing on top and mix. Makes 2 - 3 generous portions. I served this with a piece of garlic bread, but, in the future, would probably serve some tasty hearty bread instead.
* I'm not much for cooking, but even I keep a pepper grinder and whole peppercorns in my house. It is definitely worth the effort. I'm also fond of sea salt in a grinder, but mine corroded.
** When using canned beans, be sure to drain and rinse thoroughly. This removes both a portion of the salt used in canning and most of the gas-causing sugars.