Mediterranean Salad

So healthy and delicious, this Mediterranean Salad comes together in literally 10 minutes flat.  It is perfect as a light meal or will accompany just about any main dish!

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I had some fresh baby spinach leftover from making this Turkey Sausage Spaghetti this weekend and didn’t want it to go to waste… my goodness I’m so glad I made this!

This recipe yields enough for 2 hearty salads to eat as a meal or 4 smaller side salads to accompany your main dish.

You can pretty much use any type of salad green(s) you want in this recipe.  I just chose to use spinach since I had half a bag left over sitting in my fridge waiting to be eaten.

The dressing literally takes a minute to whip together.  Your simple ingredients are:  Olive oil, red wine vinegar, freshly minced garlic, Italian seasoning, salt and pepper.  This recipe yields around 1/4 cup of dressing and was sufficient for coating all the veggies.  If you’re a heavy dressing kind of person, adjust the dressing ingredients to your liking to yield more dressing.

And I can totally deal with a 10-minute meal these days (hey that rhymed!).  

My senior rescue dog has been having one heck of a time with eye ulcers and I’ve been having to take her to the vet on a weekly basis for MONTHS for checkups/surgery/etc.  Last week we took a little 4-hour road trip to an eye specialist that we were referred to and guess what?!  They said her eye had completely healed.  THANK GOD.  

I took this pic not too long after that so I can always remember how awesome her eye looks after all of this.  Fingers crossed another ulcer doesn’t come back!

I ate a big bowl of this salad for lunch and tonight am eating another serving with an amazing Easy Tomato Soup that I made over the weekend (recipe coming soon!).  Enjoy!  

5 from 1 reviews

Mediterranean Salad

 

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Prep time

10 mins

Total time

10 mins

 

This salad is chock full of healthy veggies with a homemade dressing that comes together in just 10 minutes!

Serves: 2 main dish servings

Ingredients

For the dressing:

• ⅓ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon freshly minced garlic
• ½ teaspoon Italian seasoning
• Pinch of salt
• Pinch of pepper

For the salad:

• 2-1/2 cups tightly packed salad greens (I used spinach)
• ½ cup sliced black olives (about a small can of sliced black olives, drained)
• 1 cup cherry or grape tomatoes, halved
• 1 cup thinly sliced cucumbers, cut into half moons (1 small cucumber or about half of an English cucumber)
• ½ cup thinly sliced red onion
• ¼ cup crumbled feta cheese

Instructions

For the dressing:

1. In a small bowl, whisk together all dressing ingredients. Set aside.

For the salad:

1. In a large bowl, toss together all of the salad ingredients. Drizzle with the dressing and toss again to evenly coat the vegetables with dressing.

Notes

Adapted from Taste of Home

3.5.3226