Greek Tossed Salad

Combine in a large bowl:

2-3 large handfuls of leafy greens (spinach, beet greens, lettuce, etc.)

1 sweet bell pepper, seeded and large-diced (1/2"-3/4")

1/2 c. diced tomatoes or cherry/grape tomatoes, halved

1 medium cucumber, peeled and cut into 1/2"-3/4" chunks

1/4 c. red onion slivers

1/4 c. sliced kalamata or black olives

1/4 c. toasted pine nuts or walnuts, optional

Whisk together in a small bowl, then toss into salad:

1 T. olive oil

2 Tbsp. red wine vinegar

1/2 tsp. lemon juice

1/4 tsp. dried oregano

Pinch dried thyme

Salt and pepper to taste

Recipe created or adapted by Liz Talley, Urban Graze

RECENT