By Diane Morrisey
Ingredients:
For the Salad
8 oz Little Leaf Farms Baby Crispy Green Leaf
1 red bell pepper
1 yellow bell pepper
1 cucumber
1 chicken breast
1 red onion
1 cup cherry or grape tomatoes
1 cup pepperoncini
¼ cup feta cheese
1 jar kalamata olives
1 tsp of dried oregano
For the Lemon Vinaigrette Dressing
1 ¼ cups extra virgin olive oil
1 cup red wine vinegar
Juice and zest from 1 lemon
2 tbsp Dijon mustard
2 tbsp chopped shallot
2 garlic cloves chopped
1 tbsp dried oregano
½ tsp salt
½ tsp black pepper
Pinch chili flakes
Directions:
For the Dressing
1
Add all ingredients to a jar and shake well to combine. Dressing will last in the fridge for up to two weeks.
For the Salad
2
Add Little Leaf Farms Baby Crispy Green Leaf to a large bowl or platter. Arrange the red and yellow bell pepper, cucumber, chicken, red onion, tomatoes, pepperoncini, olives, and feta cheese in rows on top of the greens. Sprinkle with dried oregano.
3
Drizzle with the lemon vinaigrette. Toss to combine and enjoy!
CategorySalad
Ingredients
For the Salad
8 oz Little Leaf Farms Baby Crispy Green Leaf
1 red bell pepper
1 yellow bell pepper
1 cucumber
1 chicken breast
1 red onion
1 cup cherry or grape tomatoes
1 cup pepperoncini
¼ cup feta cheese
1 jar kalamata olives
1 tsp of dried oregano
For the Lemon Vinaigrette Dressing
1 ¼ cups extra virgin olive oil
1 cup red wine vinegar
Juice and zest from 1 lemon
2 tbsp Dijon mustard
2 tbsp chopped shallot
2 garlic cloves chopped
1 tbsp dried oregano
½ tsp salt
½ tsp black pepper
Pinch chili flakes