Loaded Greek Salad with Tangy Vinaigrette


Vegan, gluten-free

Serves about 3-4 (more as a side)


Ingredients

1 large head romaine (or 2 small)

1 hothouse cucumber

1 1/2 cups grape tomatoes

1/2 small red onion

15 oz. can garbanzo beans

1 cup cooked beets (I use organic Love Beets brand)

1 cup artichokes

2/3 cup kalamata olives

Other additions: clover/alfalfa sprouts (love!), bell peppers, roasted red peppers, dairy-free feta, fresh herbs


{For the oil-free tangy Greek vinaigrette}

1/4 cup red wine vinegar

2-3 Tbsp. fresh lemon juice

2 Tbsp. water (or broth)

1 clove garlic

1 tsp. dried oregano

1/8 tsp. salt


Directions

Make the dressing: mince garlic and add all ingredients to a small bowl. Whisk to combine.

Roughly chop romaine. Slice cucumber, beets, onion. Halve/quarter artichokes (and olives and tomatoes if desired).

Distribute romaine on desired number of serving plates. Add toppings (have fun with presentation!)

Stir dressing and spoon over the top - it's strong so start small :)



From thegardengrazer.com