We have grown to love a big hearty salad every day for lunch. It helps us know that we’re getting a portion of our vegetables for the day out of the way, plus they tend to look so bright and happy, even when eaten at a desk in front of the computer (hello, life).
This salad is always a fun one, since we can mix up the toppings as we see fit. Feel free to pick, choose, and swap to your heart’s content. The main “Greek” part of it is the dressing, hence the “semi” in the title. I make no further claims as to the authenticity of the final product. It has oregano? That’s all I’ve got.
No more sad lunches!
Semi Greek Salad- Serves 4 (original recipe here)
- Salad greens
- 1/2 head of broccoli, stem and florets chopped into bite sized pieces
- 2 cups chickpeas, either canned or cooked
- A nice mix of olives and sun dried tomatoes (we grabbed ours off the Whole Foods antipasti bar), about 2 handfuls
- 2 cups quinoa, cooked with salt and a generous pinch of dried oregano, and tossed with lemon juice and olive oil
- ½ cup quality olive oil
- ¼ cup red wine vinegar
- 1½ teaspoon dried oregano
- 1 teaspoon whole grain dijon mustard
- ¾ teaspoon fine-grain sea salt
- 2 tsp honey
Whisk together the dressing. Assemble the salad and dress to taste.
If you’re taking the salad with you for later, simply keep the dressing in a separate container and dress the salad right before you want to eat.